Creamy Chicken Cabernet
- 4 boneless skinless chicken breasts
- 1/2 stick butter plus
- 2 tablespoons butter
- 2 tablespoons ketchup
- 4 tablespoons Lawry's Red Wine With
- Cabernet Sauvignon 30 Minute Marinade
- 1 pint heavy cream
- 1 teaspoon brown Sugar Twin
- Paprika as needed
Trim chicken breasts of any "waste"; rinse under cold water; and cut diagonally into thirds. Pound each breast with meat mallet -- just a few quick smacks on the shiny side of the chicken piece to tenderize, but don't over-do it and make mush of them. Set aside on paper plate.
Melt 1/2 stick butter in a skillet. Add chicken pieces gently to fill skillet and brown each breast turning once to brown other side. (Usually about 3 to 4 minutes per side.) Remove chicken from skillet on new plate and set aside.
Add extra 2 tablespoons butter to skillet and pour entire pint of heavy cream into skillet. Lower heat just a bit and stir often, scraping sides as it reduces and begins to thicken a bit.
Meanwhile, in a small bowl combine Lawry's sauce with ketchup and Brown Sugar Twin and mix well. When skillet cream sauce is bubbly and volume is reduced by 1/3 or so, add your sauce to the skillet and mix well. Let sauce return to a bubbly boil and thicken (not till gummy -- just a gravy consistency.)
Carefully add sauteed chicken pieces back into skillet; nestling them down into the sauce. Allow them to drink in the bubbly sauce over very low heat for about 2 minutes and remove to platter taking about 1/3 of the sauce with it.
Skake paprika over chicken breasts on platter for a beautiful look. Pour remainder of skillet sauce into individual cups for dipping or pouring tableside.
This recipe yields 2 to 3 servings and feels so extravagant. This dish will not need salt, but pepper is optional. Goes well with salad or asparagus tips.
Brown Sugar Twin -- The kind found in Canada and mail-order is best because it's cyclamates rather than sacharine. But if you don't have it, use American Brown Sugar Twin or regular Splenda.