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Balsamic Chicken

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Submitted by buggs

YIELD

servings

PREP

15 min

COOK

30 min

READY

2 hrs

Ingredients

½ 118
CUP ML WHITE WINE
or apple juice *
½ 118
CUP ML CHICKEN BROTH
1 15
TABLESPOON ML THYME
chopped fresh, or 1/2 teaspoon dried *
2 3E+1
TABLESPOONS ML LEMON JUICE
2 3E+1
TABLESPOONS ML BALSAMIC VINEGAR
2 1E+1
TEASPOONS ML LEMON ZEST
grated
1 5
TEASPOON ML PAPRIKA
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
12 12
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 21 18% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 340mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 5% Vitamin C 9%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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