Balsamic Chicken

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