Chicken and Red Wine Sauce
Ingredients:
4 boneless, skinless chicken breasts2 tablespoons olive oil1 small onion, finely chopped2 cloves garlic, minced1 cup red wine1/2 cup chicken broth2 tablespoons balsamic vinegar1 tablespoon fresh thyme leaves or 1 teaspoon dried thymeSalt and pepper to tasteFresh parsley for garnish
Instructions:
Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes on each side, until golden brown and cooked through. Remove chicken from the skillet and set aside.In the same skillet, add onion and garlic, and sauté for 2-3 minutes until softened.Pour in red wine, scraping any brown bits off the bottom of the skillet. Stir in chicken broth, balsamic vinegar, and thyme. Bring to a simmer and cook for 8-10 minutes, until the sauce reduces by half.Return the chicken to the skillet and spoon the sauce over the chicken. Cook for an additional 5 minutes, allowing the chicken to soak up the sauce.Garnish with fresh parsley before serving.
Enjoy this flavorful dish with mashed potatoes or rice to soak up the rich sauce!
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