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Chicken and Red Wine Sauce

Reviewed: Oct. 17, 2012
I loved this recipe though altered it a little. I did 3/4 cup shiraz, 1/4 cup chicken stock, and 1/4 cup brown sugar. I sauteed baby portobello mushrooms with red onion and garlic in olive oil first. Then, I browned the chicken seasoned with salt and pepper. Once almost all cooked through, I added back in the mushroom mixture and added the wine mixture and let it simmer until the chicken was done. I added a little cornstarch mixed with water to thicken the sauce.
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