(Serves 2-4) 

Chicken

2-4 chicken breasts

¼ cup Colwell balsamic vinegar

2 green onions, chopped

2 cloves garlic, chopped

2 tablespoons fresh thyme

Salt and pepper to taste

Preparation:  Rinse chicken, pat dry.  Pound each breast to approximately ¾ thickness between sheets of waxed paper.  Place in a shallow dish.

Mix the balsamic vinegar, onions, garlic, thyme and salt and pepper in a bowl; pour over chicken.  Marinate, covered, in the refrigerator for 2 hours or longer, turning occasionally.

Vinaigrette

1 cup chicken stock

½ cup dry white wine

1/3 cup balsamic vinegar

2 tablespoons chopped fresh thyme or rosemary

2 tablespoons chopped fresh parsley

¼ cup golden raisins

Preparation:  Combine the chicken stock and white wine in a saucepan; mix well.  Boil, stirring frequently, until the liquid is reduced by half.  Stir in the balsamic vinegar, thyme, parsley, and golden raisins.  Reduce the heat to low and simmer, stirring occasionally, for 20 minutes.

Drain the chicken and grill for 15 minutes or until cooked through, turning every 5 minutes.  Transfer to a serving platter.  Serve with the vinaigrette.