Reviewed: Nov. 12, 2009

Wonderful. Did not use as much sugar however, it still turned out sweet. My husband and son enjoyed it. I served it over rice which balanced the richness. I will keep this as a regular recipe/

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Kim

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Reviewed: Nov. 11, 2009

Delicious! Added mushrooms as suggested by another reviewer and they took it from 4 stars to five!

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Neen718

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Oct. 20, 2009

This was delicious!! I sauteed onions and garlic first, cooked the chicken thru before adding wine and sugar. Im new to cooking, and my husband gave it a 9 out of 10... definitely will cook again!

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greekgal

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Reviewed: Oct. 11, 2009

Best chicken breasts I've made. I ran out of ideas this evening so i searched the internet and made this with "garlic mashed potatoes secret recipe" went together extremely well. Unfortunately it came out slightly dry but that was my fault, flavor was definitley something 2 brag about. i will make this a regular recipe in my rotation. love it

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ILaura

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Reviewed: Sep. 26, 2009

In one word...delicious! I did take the advice of some of the others and let the chicken finish the cooking process during the simmer. Definitely a keeper.

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PJWHIT100

Cooking Level: Intermediate

Home Town: Plant City, Florida, USA

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Reviewed: Aug. 19, 2009

A very good sauce! I used one cup of red wine and 6 tsp of brown sugar and it was just a tad on the sweet side, but it was still very good. I added half an onion, sliced, and half green pepper, sliced. I also added 6-7 garlic cloves, sliced. I cooked the chicken mostly through and then added the wine and sugar just to make the sauce. Served over spaghetti pasta and was delish!!

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Tiffany

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Reviewed: Aug. 14, 2009

This was very easy to make. I cut down on the sugar as other reviewers suggested and it turned out very tasty! Even my kids ate it up! Thanks!

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LEEMY298

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Reviewed: Aug. 10, 2009

for lack of a better word, Mmmmmmmm! I tossed everything (with chicken split breasts) into a slow cooker with a little extra wine (I topped up my 1 Cup measuring cup) So goood! :) thank you for the recipe! I got to enjoy delicious chicken and it gave me a reason to open a bottle of red I had. Delightful. *update* I made it again tonight as the recipe directed exactly and it was even better than I remember! So sooo GOOD! I love it and will be making this again and again

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lizzibear

Cooking Level: Expert

Home Town: Maple Ridge, British Columbia, Canada

Living In: Chula Vista, California, USA

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Reviewed: Aug. 10, 2009

Great simple recipe, like others I added an onion which I browned first then added the garlic, and I added some mushrooms. Both my husband and I really liked this, I served it over brown rice.

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VASSFAMILY

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Reviewed: Aug. 9, 2009

I didn't like the paprika so I tried it without and was much better. A simple tasty meal.

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carliej01

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Reviewed: Jul. 20, 2009

I made this recipe tonight, but added a little butter to the olive oil, a few sliced mushrooms and half an onion. It tasted just okay to my husband and I, but the kids loved it. I felt as though it needed much less sugar. It tasted like teriyaki chicken, which was not what I was expecting for a red wine chicken.

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Chrissy

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Reviewed: Jun. 30, 2009

I love sweet but I was afraid a cup of sugar would be too much for us so I started with 1/3 cup and it was perfect for our tastes. Followed the recipe otherwise. This was really, really good and tasted like a lot of work went into it. Thanks Robin!

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cherry

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Reviewed: Jun. 22, 2009

This tasted amazing! It turned out wonderfully and I can't wait to make it again.

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K_Smith

Cooking Level: Expert

Living In: Oregon City, Oregon, USA

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Reviewed: Jun. 21, 2009

I LOVE this chicken! I use a drier wine to balance out the sweetness of the brown sugar. If you don't like sweeter sauces you might not like this recipe as much as I do though--even using a drier wine won't make it a non-sweet sauce. The last time I made this I added a bit of fresh rosemary to the sauce as it was reducing. Love it!

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LilDancer79

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Reviewed: Jun. 14, 2009

great flavor !!!Definitely a keeper. I did reduce the sugar intake added more wine some herb's de provence mushroom, sauteed galic and onions . We like it so much I am going to make it again tonight!!

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MICHELLENYR

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Reviewed: Jun. 11, 2009

I made it using a strawberry wine i had from the world market, i used splenda brown sugar and only used a little olive oil spray, i made it for my girlfriend and i and it really was great. Would of been better for an early relationship date meal.

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Bertz

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Reviewed: Jun. 3, 2009

I made this tonight and really enjoyed it quite a bit. Not only was it quite simple and quick to prepare, but it was one of the most tasty chicken dishes I've had in quite a long time. We served it with a caprese salad and seasoned couscous. The only fault with the chicken came from over measuring the brown sugar. This made it a bit too sweet for my taste but that is rectified easily enough next time...and there will DEFINITELY be a next time :)

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badgrafxghost

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: May 28, 2009

I dont have any paprika so I had to leave out that ingredient. I usually make this with tenderloin but any cut of meat should work fine. There is a special place in Heaven for whoever made up this recipe. This has gotta be the best chicken I have ever ever had in my entire life. Family shares my sentiments.

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XYNESHIA

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Reviewed: May 4, 2009

I also added mushrooms and reduced the sugar. Will add onions and stock as a reader suggested.

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MARIBEL86

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Reviewed: Apr. 29, 2009

Great recipe! I did follow other suggestions and sauteed some mushrooms and onions with garlic in olive oil first and then added it back in when the chicken was browned.

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Ruth

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Richmond, Virginia, USA

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