Ingredients
12
boneless skinless chicken thighs (about 1 1/2 lb)
1/2
cup white wine or apple juice
1/2
cup chicken broth
2
tablespoons lemon juice
2
tablespoons balsamic or red wine vinegar
1
tablespoon chopped fresh or 1/2 teaspoon dried thyme leaves
2
teaspoons grated lemon peel
1
teaspoon paprika
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
Remove fat from chicken. In shallow glass or plastic dish, mix remaining ingredients. Add chicken; turn to coat. Cover and refrigerate at least 2 hours but no longer than 24 hours.
In 12-inch nonstick skillet, place chicken and marinade. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken; keep warm.
Heat marinade to boiling. Boil about 6 minutes or until liquid is reduced by half. Pour over chicken.
