Heat oil in a large skillet over medium high heat. Season chicken with salt, pepper and paprika. Cook garlic and onion in oil until tender. Place chicken in the skillet, and cook about 5-7 minutes on each side, until browned.
Mix brown sugar, red wine and broth in a bowl and add to chicken in skillet. Cover, and simmer about 15 to 20 minutes or until chicken is fully cooked reaching 165 degrees F; lightly baste chicken with wine sauce while cooking.
When chicken is finished cooking. Remove chicken from the skillet and keep warm. Take about 1/4 cup of wine sauce out of the pan and mix cornstarch into the removed sauce. When fully mixed add cornstarch mixture into skillet. Stir until sauce thickens. When sauce is a desired thickness remove from heat and add chicken back in.