Maple-Balsamic Chicken

• 8 skinned and boned chicken thighs
• 3/4 teaspoon salt
• 3/4 teaspoon paprika
• 3/4 teaspoon dried thyme
• 1 tablespoon olive oil
• 1 (14 1/2-ounce) can chicken broth
• 1/3 cup maple syrup
• 1/3 cup balsamic vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 3 tablespoons chunky peanut butter

1. Sprinkle chicken evenly with salt, paprika, and thyme.
2. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown. Stir in chicken broth and next 4 ingredients, and bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken to a serving platter, and keep warm. Reserve liquid in skillet.
3. Whisk peanut butter into reserved liquid, and boil over medium-high heat, uncovered, 5 minutes or until sauce is thickened; spoon sauce evenly over chicken.

chicken, salt, paprika, thyme, olive oil, chicken broth, maple syrup, balsamic vinegar, freshly ground black pepper, ground red pepper, chunky peanut butter

Taken from www.myrecipes.com/recipe/maple-balsamic-chicken (may not work)