Chicken and Red Wine Sauce
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Ingredients
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1 tablespoon olive oil
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1 tablespoon minced garlic
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3 pounds skinless, boneless chicken breast halves
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1 tablespoon paprika
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1 cup brown sugar
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1 cup red wine
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salt and pepper to taste
Heat oil in a large skillet over medium-high heat. Cook garlic in oil until tender.
Place chicken in the skillet, and cook for about 10 minutes on each side, until no longer pink and juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Drain oil from the skillet. Sprinkle chicken with paprika and brown sugar.
Pour red wine around chicken. Cover and simmer, 15 to 20 minutes; lightly baste the chicken with wine sauce while cooking. Season with salt and pepper.