Chicken Breasts with Red Wine Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound boneless, skinless chickenbreasts1⁄2 tsp black pepper2 tbsp canola oil1 yellow or white onion, sliced1 cup mushrooms cut into quarters1 clove garlic, minced1⁄2 cup (4 ounces) red wine (see Note)One 14.5-ounce can stewed tomatoes,with liquid1 tbsp Worcestershire sauce2 tsp chili powder1 tsp thyme2 tsp Dijon mustard1 tbsp chopped fresh parsley12 pearl onions, peeled and halved(optional, see Note)
1. Slice the chicken breasts in half and pat dry with a clean cotton cloth or paper towel. Season with pepper.
2. Place the oil in a medium saucepan with a heavy bottom and a lid; once the oil is hot, add the chicken. Lightly brown the chicken on all sides, remove from the pan, and set aside.
3. Add the onions, mushrooms, and garlic to the hot pan. Cook, stirring occasionally, until the onions turn light brown, 4 to 5 minutes.
4. Add the wine; stir to combine with the vegetables and scrape the bottom of the pan to loosen the browned bits. Simmer until the wine reduces by half in volume, 3 to 4 minutes. Stir in the tomatoes, Worcestershire, chili powder, thyme and mustard; then return the chicken to the pan. Bring to a simmer and then reduce
heat to low. Cover with a lid and simmer for 35 to 40 minutes.
Garnish with the chopped parsley and pearl onions (if desired) before serving.
Note: In choosing a wine for cooking, always use one that’s good enough to drink. Never buy “cooking wine,” which is full of additives and sodium. Keep a four-pack of small wine bottles
on hand for cooking.
Halved pearl onions is a classic garnish for this dish. To serve them, peel and lightly brown them in a small sauté pan just before the chicken is done cooking. Add to the dish just before serving.
2. Place the oil in a medium saucepan with a heavy bottom and a lid; once the oil is hot, add the chicken. Lightly brown the chicken on all sides, remove from the pan, and set aside.
3. Add the onions, mushrooms, and garlic to the hot pan. Cook, stirring occasionally, until the onions turn light brown, 4 to 5 minutes.
4. Add the wine; stir to combine with the vegetables and scrape the bottom of the pan to loosen the browned bits. Simmer until the wine reduces by half in volume, 3 to 4 minutes. Stir in the tomatoes, Worcestershire, chili powder, thyme and mustard; then return the chicken to the pan. Bring to a simmer and then reduce
heat to low. Cover with a lid and simmer for 35 to 40 minutes.
Garnish with the chopped parsley and pearl onions (if desired) before serving.
Note: In choosing a wine for cooking, always use one that’s good enough to drink. Never buy “cooking wine,” which is full of additives and sodium. Keep a four-pack of small wine bottles
on hand for cooking.
Halved pearl onions is a classic garnish for this dish. To serve them, peel and lightly brown them in a small sauté pan just before the chicken is done cooking. Add to the dish just before serving.
Nutritional Info Amount Per Serving
- Calories: 287.6
- Total Fat: 11.4 g
- Cholesterol: 79.0 mg
- Sodium: 306.0 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.7 g
- Protein: 30.6 g
Member Reviews
-
VEGHEADBIATCH
Great job on trimming the cals and sodium. One tip I always use: I freeze the last of wine in Ice Cubes and then bag them for later use. You just pop 2-4 wine cubes into a recipe that calls for wine. We all are faced with just a little of wine remaining in the bottle and this beats throwing it away - 1/7/10
-
CD1548631
I made this tonight for my husband and I. The only change I made was to add a green pepper in with the onions and mushrooms. It was so delicious I couldn't help myself and I had 3 servings! Thankfully 3 servings only adds up to 539 calories and that was right around what I needed to eat for dinner. - 11/13/09
-
VSUEM65
Wasn't too excited about this recipe when I made it. It was good but not great. But I just had it again today for lunch and it was fabulous. I think sitting in the sauce just really made the flavors stand out. I will definitely make again, but maybe let it sit in a slow cooker for a better flavor. - 1/26/10
-
CALIFSHEWOLF
This is truly delicious and the leftovers are even better the next day. It's great for people on low carb diets and with the low calories (and carbs) people with larger appetites can have two servings without feeling guilty. We definitely will add this to our list of frequent favorites. - 1/14/10
-
YIYEHTOV
Delicious! Last time I made it with peeled, cubed eggplant instead of mushrooms, and I think it was even better that way! I now slice the chicken breasts in half through the flat part of the breast so that I get two big, thin breasts-- more tender & flavorful, plus it feels like I'm eating more. :) - 2/15/10