Grilled Chicken with Garlic-Balsamic Marinade

In a bowl, mix balsamic vinegar, white wine, lemon juices Dijon mustard, garlic, salt & pepper. Place chicken breasts in plastic storage bag and pour mix into bag. Store in refrigerator for 1-24 hours. Set oven to 400 degrees. Place chicken and marinade in an oven ready pan and put in oven for 45 minutes, turning once. Remove chicken and leave remaining sauce and juices in the pan. Put pan with sauce on stove at high heat to reduce sauce until thickened (about 5 minutes). Place chicken on grill for 3-5 minutes each side until crispy. Brush with sauce after each turn. You can also use a broiler. Serve chicken with remaining sauce and garnish with parsley.