Roasted Chicken with Balsamic Vinaigrette

1/4 C balsamic vinegar

2 Tb Dijon mustard

2 Tb fresh lemon juice

2 garlic cloves, chopped

salt and freshly ground pepper

4 boneless, skinless chicken breasts

1/2 c low sodium chicken broth

1 tsp lemon zest

1 Tb chopped fresh parsley leaves

Whisk vinegar, mustard lemon juice, garlic, olive oil, salt and pepper in a small bowl. Combine the vinaigrette and chicken in a plastic bag.  Refrigerate for 2 hours and up to a day.

Preheat oven to 400 degrees

Remove chicken from bag and on a large greased baking dish (Something that can go on the stove), roast for 1 hour.  Transfer chicken to a serving platter.  Place the baking dish  on a burner and over medium heat, whisk the chicken broth in the pan. (You want to scrape any pan drippings)  Drizzle the pan drippings over the chicken.  Sprinkle with lemon zest and parsley.