Thursday, March 5, 2009

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.

1 comment:

Christina said...

This is probably the best chicken ever, it may even outrank the orange chicken, not just because it was really good but it was 10 times easier to make.