Balsamic Chicken

Low Calorie

** I served this chicken with brown rice but I think it would be awesome served chilled over lettuce and your favorite fixing in a salad **

12 skinless, boneless chicken thighs (about 1 1/2 pounds)

1/2 cup of white wine

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

Remove fat from chicken.  Mix remaining ingredients in shallow glass or plastic dish.  Add chicken; turn to coat with marinade.  Cover and refrigerate at least 2 hours no more then 24 hours.  Place chicken and marinade in 12-inch nonstick skillet.  Heat to boiling; reduce heat.  Cover and simmer 15-20 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.