Tweet
Chicken Breasts with Red Wine Sauce
Number of Servings: 6
Ingredients
2 Tbsp canola oil
16 oz. chicken breast, skinless and boneless
1 yellow or white onion, sliced
1 (14.5 ounce) can stewed tomatoes, with liquid
1 c mushrooms, quartered
1 clove garlic, minced
4 oz (1/2 c) red wine*
1 Tbsp Worcestershire sauce
2 tsp chili powder
1 tsp thyme
2 ts[ Dijon mustard
1 Tbsp parsley, chopped
12 pearl onions, halved (optional)
Directions
Slice the chicken breasts in half and pat dry with a cotton cloth or paper towel. Season with pepper. Place the oil in a heavy bottom medium size saucepan with lid; once the oil is hot, add the chicken. Lightly brown the chicken on all sides, remove from the pan and set aside. Add the onions and mushrooms to the hot pan. Cook, stirring occasionally for 4-5 minutes or until the onions turn light brown. Add the wine; stir to combine with the vegetables and scrape the bottom of the pan to remove bits. Simmer for 3-4 minutes or until the wine reduces by half in volume. Add the remaining ingredients to the pan. Return the chicken to the pan. Bring mixture to a simmer and then reduce heat to low. Cover with a lid and simmer for 35-40 minutes. Garnish with chopped parsley.
Halved pearl onions is a classic garnish for this dish. To serve them, lightly brown them in a small saute pan just before the chicken is done cooking. Add to the dish just before serving.
Makes 6 servings with 3 ounces of chicken per serving. Serve with a half-cup of brown rice per serving and your choice of steamed vegetable.
Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 162
Total Fat: 6g
Cholesterol: 49.3 mg
Sodium: 214.0 mg
Total Carbs: 6g
Dietary Fiber: 1.1 g
Protein: 21g
Number of Servings: 6
Ingredients
2 Tbsp canola oil
16 oz. chicken breast, skinless and boneless
1 yellow or white onion, sliced
1 (14.5 ounce) can stewed tomatoes, with liquid
1 c mushrooms, quartered
1 clove garlic, minced
4 oz (1/2 c) red wine*
1 Tbsp Worcestershire sauce
2 tsp chili powder
1 tsp thyme
2 ts[ Dijon mustard
1 Tbsp parsley, chopped
12 pearl onions, halved (optional)
Directions
Slice the chicken breasts in half and pat dry with a cotton cloth or paper towel. Season with pepper. Place the oil in a heavy bottom medium size saucepan with lid; once the oil is hot, add the chicken. Lightly brown the chicken on all sides, remove from the pan and set aside. Add the onions and mushrooms to the hot pan. Cook, stirring occasionally for 4-5 minutes or until the onions turn light brown. Add the wine; stir to combine with the vegetables and scrape the bottom of the pan to remove bits. Simmer for 3-4 minutes or until the wine reduces by half in volume. Add the remaining ingredients to the pan. Return the chicken to the pan. Bring mixture to a simmer and then reduce heat to low. Cover with a lid and simmer for 35-40 minutes. Garnish with chopped parsley.
Halved pearl onions is a classic garnish for this dish. To serve them, lightly brown them in a small saute pan just before the chicken is done cooking. Add to the dish just before serving.
Makes 6 servings with 3 ounces of chicken per serving. Serve with a half-cup of brown rice per serving and your choice of steamed vegetable.
Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 162
Total Fat: 6g
Cholesterol: 49.3 mg
Sodium: 214.0 mg
Total Carbs: 6g
Dietary Fiber: 1.1 g
Protein: 21g
Attached Files