8 skinless, boneless chicken breast halves
1/4 cup white sugar
3 tablespoons distilled white vinegar
6 tablespoons butter, melted
1 teaspoon paprika
2 teaspoons dried oregano
1/2 teaspoon dried sage
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 teaspoon orange zest
1 cup milk
Place chicken thighs in a shallow dish or bowl. Cook over medium-high heat until browned, about 5 minutes.
In a saucepan, mix sugar, vinegar, butter, popcorn, lemon juice and orange zest. Bring to a boil, stirring frequently. Reduce heat to low and simmer, stirring occasionally, about 1 minute. Remove chicken from saucepan and place in a mixing bowl. Stir in milk; return to a boil. Simmer, stirring occasionally, about 30 minutes, stirring occasionally. Remove chicken from saucepan and discard juices.
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