Chicken in a Red Wine Sauce


  • 4 chicken breast 
  • 2 Tablespoons olive oil
  • 1 1/2 Tablespoons garlic, minced or pressed
  • 1/4 cup onion, diced
  • salt and pepper
  • 1 Tablespoon paprika
  • 1 cup Red wine
  • 1 cup chicken broth
  • 1/4 cup brown sugar
  • 1 Tablespoon cornstarch 

  1. 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. 
  2. 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.
  3. 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. 
  4. Serve and enjoy!

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