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Chicken In Wine Sauce

Diet.Chef's picture
Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Snipped parsley 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Dried marjoram 1⁄2 Teaspoon, crushed
  Butter/Margarine 3 Tablespoon
  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)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cornstarch 2 Teaspoon
  Cold water 1 Tablespoon
  Snipped parsley 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

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