Balsamic Chicken

Balsamic Chicken Recipe

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linda mcdougal



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1/2 c
white wine
1/2 c
chicken broth
1/2 tsp
dried thyme
2 Tbsp
lemon juice
2 Tbsp
balsamic vinegar
2 tsp
lemon peel, grated
1 tsp
1/2 tsp
1/4 tsp
chicken thighs, skinless and boneless

How to Make Balsamic Chicken


  • 1Mix all ingredients except chicken thighs in shallow glass or plastic dish.
  • 2Add chicken; turn to coat with marinade.
  • 3Cover and refrigerate at least 2 hours.
  • 4Place chicken and marinade in 10-inch nonstick skillet.
  • 5Heat to boiling; reduce heat.
  • 6Cover and simmer 15 to 20 minutes or until juices of chicken run clear.
  • 7Remove chicken; keep warm.
  • 8Heat marinade to boiling.
  • 9Boil about 6 minutes or until liquid is reduced by half.
  • 10Pour over chicken.
  • 11VARIATIONS: May substitute 6 chicken breast halves (about 1 1/2 pounds) for chicken thighs.

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About Balsamic Chicken

Course/Dish: Chicken
Other Tag: Quick & Easy

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