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Chicken and Red Wine Sauce

Reviewed: Sep. 2, 2012
I gave it 5 stars, according to the changes I made after reading the reviews. I cooked the chicken first, sprinkled with paprika, garlic powder (I was out of minced garlic) and some seasoned salt. I coated the pan with some cooking spray, instead of oil. Removed it from the pan, added 1 Tbsp butter and 1/2 a yellow onion, thinly sliced. I sauted the onion until soft, then returned chicken to the pan, sprinkled with brown sugar (I reduced to 1/2 cup), poured about 3/4 cup wine around the chicken and then added 1/4 cup wine that had been whisked with a little bit of corn starch. Left the lid off and let it simmer about 20 minutes. Delicious!
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