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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this recipe from my high school cooking class. The time listed does not include 2 hour marinating time. Ingredients:
1/2 cup white wine or 1/2 cup apple juice |
1/2 cup chicken broth |
1 tablespoon thyme, chopped |
2 tablespoons lemon juice |
2 tablespoons balsamic vinegar |
2 teaspoons lemon peel, grated |
1 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon pepper |
12 boneless skinless chicken thighs or 6 chicken breasts, halved |
Directions:
1. Mix all ingredients except chicken in shallow glass or plastic dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least two hours.
2. Place chicken and marinade in 10-inch non-stick skillet. Heat to boiling then reduce heat. Cover and simmer 15-30 minutes or until juices of
3. chicken run clear.
4. Remove chicken; keep warm. Heat marinade to boiling. Boil about 6 minutes or until liquid is reduced by half. Pour over chicken and serve.
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