Balsamic Chicken
Yield
servingsPrep
15 minCook
30 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
white wine
or apple juice |
* |
½ | cup |
chicken broth
|
|
1 | tablespoon |
thyme
chopped fresh, or 1/2 teaspoon dried |
* |
2 | tablespoons |
lemon juice
|
|
2 | tablespoons |
balsamic vinegar
|
|
2 | teaspoons |
lemon zest
grated |
|
1 | teaspoon |
paprika
|
|
½ | teaspoon |
salt
|
|
¼ | teaspoon |
black pepper
|
|
12 | each |
chicken thighs, boneless, skinless
skinless, boneless, OR 6 breast halves |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
white wine
or apple juice |
* |
118 | ml |
chicken broth
|
|
15 | ml |
thyme
chopped fresh, or 1/2 teaspoon dried |
* |
3E+1 | ml |
lemon juice
|
|
3E+1 | ml |
balsamic vinegar
|
|
1E+1 | ml |
lemon zest
grated |
|
5 | ml |
paprika
|
|
2.5 | ml |
salt
|
|
1.3 | ml |
black pepper
|
|
12 | each |
chicken thighs, boneless, skinless
skinless, boneless, OR 6 breast halves |
* |
Directions
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.