I used this as a great base recipe. As is, it -can- be bland. The changes I made were...First I made the wine and stock into a marinade with 1 1/2 cups of Burgundy wine, 1 3/4 cups of chicken stock, 3 cloves sliced garlic(not crushed, thinly sliced), 2 bay leaves, and Italian seasoning, garlic powder, salt and pepper. I marinated the chicken in the wine and stock mixture for 2 hours prior to cooking. I sliced the onion into half moons and sauteed them, setting them aside in a bowl. I dried the chicken on white paper towels before searing them in the large skillet I sauteed the onions in, reserving the marinade. I returned the onions to the pan after searing both sides of the chicken well, approx 8 minutes a side. I then poured in the wine/stock marinade and simmered it until it reduced to half than added the corn starch and water. I served it over white rice, with a small bowl of garlic, salt and pepper as extra seasoning, if needed. It was needed, but not much. The extra time marinating made the chicken super juicy, and, though my fiance is not a "fancy" man, he absolutely loved it. Thanks for a basic recipe that has room to grow!!
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