Authentic Chicken In Red Wine
|Boneless chicken breasts||750 Gram, skinned and halved|
|Olive oil||1 Tablespoon|
|Dry red wine||375 Milliliter|
|Garlic||8 Clove (40 gm), crushed|
|Chopped fresh rosemary||2 Teaspoon|
|Freshly ground black pepper||1|
To make marinade : Combine wine, oil, garlic and rosemary in a large bowl, season to taste with salt and freshly ground pepper.
Add chicken, cover, allow to stand at room temperature for at least 1 hour.
Remove chicken from marinade, pat dry with peper towels.
Reserve marinade Heat oil in a nonstick frying pan, add chicken, cook until tender and golden on both sides, about 8 minutes, turning once.
Place on a heated serving dish, keep warm.
Pour off any remaining fat from the pan, add marinade and honey, bring to the boil, scraping up any browned bits from the bottom.
Cook until sauce thickens slightly.
Pour sauce over chicken, serve immediately.