Chicken Breasts with Red Wine Sauce

By Johanna

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 ⁄2 tsp black pepper
• 2 tbsp canola oil
• 1 yellow or white onion, sliced
• 1 cup mushrooms cut into quarters
• 1 clove garlic, minced
• 1 ⁄2 cup (4 ounces) red wine (see Note)
• One 14.5-ounce can stewed tomatoes, with liquid
• 1 tbsp Worcestershire sauce
• 2 tsp chili powder
• 1 tsp thyme
• 2 tsp Dijon mustard
• 1 tbsp chopped fresh parsley
• 12 pearl onions, peeled and halved
• (optional, see Note)

Preparation

Step 1

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.