Cook garlic in oil until tender. 214 calories; protein 22.2g 44% DV; carbohydrates 19g 6% DV; fat 3.5g 5% DV; cholesterol 58.6mg 20% DV; sodium 248mg 10% DV. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Serve with chicken. You can also use one whole chicken, cut up, for this dish, or 3 pounds of any chicken pieces you like. Season to taste with salt and pepper. Since I am the cook I plan to make it again regardless of the support from my family but I will modify it slightly so that they also enjoy it. Remove the chicken breasts to a plate and set aside. Try it, you'll love it! Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. What better endorsement than that? Use fresh rosemary. This meal was quick, easy, and very tasty. Then I removed from pan, drained some of the oil, added 1/2 cup of sliced red onion, i garlic clove chopped, 1 cup of red wine, 1/2 cup of chicken stock, and 1 good tbs of brown sugar. Very yummy recipe and something different than what I normally fix. I added in a little cornstarch to thicken the sauce (I spooned some of the sauce into a separate bowl mixed with with the corn starch and then put it back into the skillet so it wouldn't get lumpy.) My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Drain oil from skillet. First things first: I combine my liquid elements (in this case stock and wine) in a glass measuring cup and sprinkle on some gelatin to get it started with the hydration process. I think because it is VERY sweet. Return to a boil; cook 1-2 minutes or until slightly thickened. For this, I used four boneless chicken breasts with the tenderloin cut to create eight pieces of chicken. I dredged the chicken in seasoned salt and the paprika and let it sit 15 minutes which helped to create a nice color during the browning process, as I decided not to fully cook the chicken before the simmer to reduce dryness. Off the heat, whisk in the remaining 3 Tbs. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. My two year old gobbled up the chicken and demanded not only seconds but thirds! The sauce, thick with onions and mushrooms, made a wonderful gravy for mashed potatoes. It must have worked because my husband, who belongs to "picky-eaters anonomous" asked for seconds! DO NOT USE ALL THE BROWN SUGAR RECIPE CALLS FOR, I also added some garlic powder and onion powder, and 1/2 tsp of dried basil, and a good pinch of crushed red pepper to balance the sweetness. In a large skillet, heat butter over medium-high heat. The sauce, thick with onions and mushrooms, made a wonderful gravy for mashed potatoes. Dish up the mash and chicken and top with sauce. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear. White Wine Tarragon Pan Sauce Season 4 chicken breasts with salt and pepper. It was pretty powerful but good chicken. The adjustemnts I made were to decrease the paprkia and brown sugar by half, only use 3/4 c wine and leave the lid off so it thickens better. Allrecipes is part of the Meredith Food Group. I also sliced an onion into thin rings and sauteed it with the garlic for some additional texture to the dish. Serve warm. 1 1/2 cups of sugar is WAY too much. PS-I agree on the mushrooms-add them! I am not fond of soft chicken skin, although my husband devours it, so it probably won't reappear on our table without some modification. Pour red wine around chicken. I was paid the highest compliment for this dish as my mother-in-law asked for the recipe! Probably would just use stock instead of wine. I also cut back the sugar to 1/4 cup, as per others suggestions. Sorry. (I obviously made a fraction of the chicken for these photos!) I was paid the highest compliment for this dish as my mother-in-law asked for the recipe! Next time I may use 3/4 c. wine and 1/4 cup water or broth. Add the onions and cook over a low heat until they have softened. Heat oil in a large skillet over medium high heat. I doubled the ingredients except for the chicken, and added some stock so I could make it ahead and let it finish cooking in the sauce, which also left us extra sauce for over potatoes. It is a time consuming process but the results are spectacular. Season to taste with salt and pepper. I used scant sugar since all others said it was too sweet and it was still straight to the trashcan. I didn't have any paprika and it turned out fine. Add the chicken breasts and sauté until just barely done, about 5 minutes on each side. 3 pounds skinless, boneless chicken breast halves. Add the red wine and simmer for 10 minutes. Mix … Congrats! https://www.tasteofhome.com/recipes/chicken-with-red-wine-cream-sauce To prepare the sauce, heat the butter in a frying pan. https://www.food.com/recipe/chicken-with-red-wine-reduction-338452 Brown chicken on both sides; season with salt and pepper. You saved Chicken and Red Wine Sauce to your. A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! I removed the chicken from the pan, and placed on platter, and tossed spaghetti in remainder of sauce. Meanwhile I cooked 1/2lb of spaghetti noodles. Info. He even ate the extra chicken that I made to bring to lunch today! this link is to an external site that may or may not meet accessibility guidelines. This recipe was excellent! Delicious, easy weeknight dinner! I added sliced onions and mushrooms, which I sauted before browning the chicken and returned to the pot after adding the liquid. Amount is based on available nutrient data. In addition, I only used 1/2 cup of a nice "Concho y Toro" chilean merlot and added 1/2 cup of reduced sodium chicken broth for the liquid. It might not be 100% free, but pan sauce is, without a doubt, the best two-for-one trick up a cook's sleeve . —Sarah Campbell, Terre Haute, IN, Chicken with Red Wine Cream Sauce Recipe photo by Taste of Home. This recipe is perfect with about 1/2 cup of sugar, 1 teaspoon of salt, 1 teaspoon of pepper and t teaspoon of paprika. This recipe was great, but the measurements on the ingredient list must be way off. I personally liked this recipe but my family members only thought it to be okay. In addition, I only used 1/2 cup of a nice "Concho y Toro" chilean merlot and added 1/2 cup of reduced sodium chicken broth for the liquid. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Nutrient information is not available for all ingredients. Trust me. Let reduce down a little. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I used 1/4 cup sugar which was just enough. I don't remember the measurements but it wasn't the same as this recipe mentions. I also coated the chicken with salt pepper and paprika before I started cooking. Most people won't think twice about serving basic cornbread when is on the table. How to Make Chicken with Cherry-Wine Pan Sauce: Start by searing 4 chicken breasts in a large skillet over medium-high heat, about 6/10 on the heat scale. Removing at 170 or 175 degrees internal is way to long. This recipe was excellent!