Chicken Breast In Red Wine Sauce Recipe

Season to taste with salt and pepper and serve.

Chicken breast in red wine sauce recipe. Add the flour and stock mix stirring until the sauce thickens a little. Making this chicken in tomato sauce recipe actually makes me feel like a real chef. Return the chicken breasts to the skillet turn them in the sauce. The chicken is braised in a simple combination of garlic red wine paprika and soft brown sugar.

It s amazing what a difference a simple sauce can make. Sprinkle chicken with paprika and 1 cup brown sugar. Season to taste with salt and. Cook garlic in oil until tender.

With the heat still on medium high add wine to the skillet and let it bubble stirring until it is reduced by half about 2 minutes. Pan seared chicken breasts with a red wine reduction sauce is one of those dishes that will have your friends and family applauding. Lightly baste chicken with wine sauce while cooking. Add the chicken broth and bring to a simmer whisking.

Cover and simmer about 15 to 20 minutes. You can also use one whole chicken cut up for this dish or 1 25kg of any chicken pieces you like. Slice the chicken breasts in half and pat dry with a clean cotton cloth or paper towel. Place the oil in a medium saucepan with a heavy bottom and a lid.

Pour red wine around chicken. A very simple but flavourful chicken breast recipe that is perfect when served with rice and green veg. Braised chicken breasts brazenly good taste. Lift the chicken out then set aside.

Place chicken in the skillet and cook about 10 minutes on each side until no longer pink and juices run clear. Our tomato sauce chicken is so deliciously tangy and savory and sweet has a deep and creamy texture thanks to the half and half wine and it s. Although it tastes like it came from a little corner bistro it s extremely quick and simple. A simple red wine sauce with brown sugar garlic paprika salt and pepper makes this dish simply yummy.

Put the chicken back into the pan along with any juices from the plate then simmer for 5 mins or until cooked through and the sauce is glossy. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Place chicken in the skillet and cook about 10 minutes on each side until no longer pink and juices run clear. Heat oil in a large skillet over medium high heat.

Drain oil from skillet. Add the wine sugar and 1 4 teaspoon salt and simmer until the sauce is reduced by half about 10 minutes. A chef who doesn t follow the rules and just goes with whatever i have a taste for feeling that comes to mind.