Yield: Serves 4 to 6
- 5 cloves garlic, minced
- 1 heaping teaspoon dried leaf thyme, crumbled
- 6 chicken breast halves, with bone, skin removed
- 1/4 cup orange juice
- 1 tablespoon balsamic vinegar
Remove chicken and keep warm. Skim fat off juices then strain juices into a saucepan. Bring juices to a boil and continue to boil until reduced to about 1 cup, or about 10 minutes. Serve chicken with juices.
Serves 4 to 6.