FRIDAY NIGHT DINNER Grilled Balsamic Chicken

                                  GRILLED BALSAMIC CHICKEN
                                  (adapted from Cottage Living, March 2005)

8 skinless, boneless chicken breast halves
1/2 cup chicken broth
1 cup balsamic vinegar
1 1/2 tablespoons Worcestershire sauce
2/3 cup chopped scallions
2 tablespoons minced garlic
2 teaspoons dry mustard
1 teaspoon freshly ground pepper
2 tablespoons sugar
1/4 cup Dijon mustard

1.  Rinse chicken, and pat dry.  Place in a gallon-size zip-top plastic bag.  Combine chicken broth and next 8 ingredients in a mixing bowl. 
2.  Reserve 1/2 cup marinade; pour remaining marinade over chicken.  Seal bag, and refrigerate up to 24 hours, turning occasionally.
3.  Grill chicken until cooked through, basting with reserved 1/2 cup marinade every few minutes.