This is a more modern twist on a very classis French dish that can go from prep to table in approximately 55 minutes.
- 3 lbs. Boneless, Skinless Chicken Breasts cut in halves
- 1 C. Red Wine (Use any red wine you enjoy drinking)
- 1 C. Brown Sugar
- 1 T. Extra Virgin Olive Oil
- 1 T. Paprika
- 1 T. Garlic, minced
- Salt and Pepper to Taste
Start by heating the oil in a large skillet over medium high heat. Cook the minced garlic in the oil until it is tender. Now place the chicken breast halves in the pan and cook on both sides for approximately ten minutes each. Cook them until they are no longer pink and the juices from the breasts run clear.
Drain the excess oil from the skillet and lightly coat the chicken breasts with the brown sugar and the paprika. Slowly pour the red wine into the skillet around the chicken, taking care not to wash the coating off the breasts. Cover the skillet and continue simmering the chicken for approximately 15 to 20 minutes.
Be sure to baste the chicken with the red wine broth while it is cooking to keep it nice and moist. Finish up by adding salt and pepper to suit your tastes and serve with seasonal vegetables and a starch of your choice.