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Chicken and Red Wine Sauce

Reviewed: Jul. 24, 2012
Wonderful recipe.First of all, the original recipe was for 12 servings.So, most of the changes I read, all closely match when you change the serving size to 5-6.To reduce cooking time for the chicken, and add flavor I cut the breasts lengthwise to about 1/4 to 1/2" thick,dusted with paprika and salt then dredged in flour/paprika/salt/garlic powder and set aside.Removed chicken and added onion, salt and pepper to skillet...after a few minutes, added garlic.While cooking onion, zapped a can of diced tomatoes in the processor just to break them up a little...then a tsp or (or 1 cube) of chicken bouillon(without water due to the liquid of tomatoes)Added 1/4 cup of "light" brown sugar and about 1/2 cup Cabernet Sauvignon and about a 1/4 tsp of cayenne pepper.Once it reduced a little, I added the mushrooms,then had to add a little water and wine. Let that cook for 5m and added the chicken back, spooning to coat. Since the chicken was thin, it was ready in only a few minutes....Delicious.The kids loved it. I did use a whole onion and two large cloves of garlic...it was perfect. I really think the tomatoes add body to it.Thanks again for all of your comments...what a success. The only other tip I have is the flour dredge being seasoned with paprika and salt and garlic, took care of the thickening issue some had at the end. Plus since the chicken was so thin, I didnt have to add it till the end anyway. It was juicy, fork tender and full of flavor.
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