Chicken and Red Wine Sauce1 tablespoon olive oil1 tablespoon minced garlic 3 pounds skinless, boneless chicken breast halves 1 tablespoon paprika 1 cup brown sugar 1 cup red wine 1 teaspoon salt and pepper to taste Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. To Freeze: Freeze in freezer safe container. To Reheat: Defrost. Cover, and simmer about 15 to 20 minutes or until chicken is cooked through; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper. |