Chicken In Wine Sauce
|Chopped onion||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dried marjoram||1⁄2 Teaspoon, crushed|
|Whole chicken breasts||2 Medium, skinned and halved lengthwise|
|Tomato puree||2⁄3 Cup (10.67 tbs)|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Cold water||1 Tablespoon|
|Snipped parsley||1 Tablespoon|
In heavy skillet cook onion, the 2 tablespoons parsley, garlic, and marjoram in 1 tablespoon of the butter or margarine till onion is tender but not brown.
Remove from skillet and set aside.
Add the remaining 2 tablespoons butter or margarine to skillet; brown chicken on all sides.
Combine tomato puree, dry red wine, 1/3 cup water, salt, and pepper.
Add to skillet along with the onion mixture.
Cover and simmer for 45 minutes or till chicken is tender.
Remove chicken to serving platter; keep warm.
Spoon excess fat from sauce.
Combine cornstarch and 1 tablespoon cold water; add to sauce in skillet.
Cook and stir over medium heat till sauce is thickened and bubbly Cook and stir 1 to 2 minutes more.
To serve, pour sauce over chicken; sprinkle additional snipped parsley over all.