This dish has soo much potential, to make it a hit, there must be changes. First off, I seasoned chicken with salt pepper, and seared in olive oil until juices ran clear. Then I removed from pan, drained some of the oil, added 1/2 cup of sliced red onion, i garlic clove chopped, 1 cup of red wine, 1/2 cup of chicken stock, and 1 good tbs of brown sugar. DO NOT USE ALL THE BROWN SUGAR RECIPE CALLS FOR, I also added some garlic powder and onion powder, and 1/2 tsp of dried basil, and a good pinch of crushed red pepper to balance the sweetness. I let sauce simmer for awhile and added the chicken back to the pan, coating well with sauce. Let reduce down a little. Meanwhile I cooked 1/2lb of spaghetti noodles. I removed the chicken from the pan, and placed on platter, and tossed spaghetti in remainder of sauce. The sauce this way is wonderful!!!NOt sweet at all, and a little spice from the crushed peppers. It will be a winner if you tweak with it, and the spaghetti with the sauce was out of this world, it was a gourmet meal!
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