Chicken in Red Wine Sauce

4-6 Chicken Breasts

8 oz. Crimini Mushrooms (white mushrooms will do)

2-3 minced garlic cloves

1/2 cup slivered onion

1/4 cup brown sugar

1 cup chicken broth (gluten-free)

3/4 cup red wine

1 tsp. paprika

1/2 tsp. salt

Fresh Ground Pepper

2 TBS olive oil

Heat oil in large pan. I used an electric skillet at 350 degrees. Stir-fry garlic and onion until onion gets a bit soft. Add chicken. Sprinkle paprika, salt, & pepper on each piece and lightly brown on both sides. (5-10 minutes a side.) Add mushrooms to pan, stirring them around in the pan juices for a couple of minutes. Add brown sugar, wine, & chicken broth. Cover and simmer an additional 15-20 minutes, making sure chicken is fully cooked. To thicken slightly, remove lid for 5 minutes before serving. Because of the red wine, the chicken will be a dark color. Serve over rice or or buttered pasta.

This is easily gluten free if served over rice.