Chicken In Wine Sauce Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Snipped parsley | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Dried marjoram | 1/2 Teaspoon, crushed | |
| Butter/Margarine | 3 Tablespoon | |
| 2 whole medium chicken breasts, skinned and halved lengthwise | ||
| Tomato puree | 2/3 Cup (16 tbs) | |
| Dry red wine | 1/3 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| Cold water | 1 Tablespoon | |
| Snipped parsley | ||
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.
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.
Chef
