1/2 cup white wine or apple juice

1/2 cup chicken broth

1 tablespoon chopped fresh or

1/2 teaspoon dried thyme leaves

2 tablespoons lemon juice

2 tablespoons balsamic vinegar

2 teaspoons grated lemon peel

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

12 skinless boneless chicken thighs or

6 breast halves -- (about 1-1/2 pounds)

Mix all ingredients except chicken thighs in shallow glass or plastic dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours. Place chicken and marinade in 10-inch nonstick skillet. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until juices of chicken run clear. Remove chicken; keep warm. Heat marinade to boiling. Boil about 6 minutes or until liquid is reduced by half. Pour over chicken. 6 servings

Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>