Prep 15 mins
Cook 20 mins
Super easy, and so delicious! Prep time does not include time to marinate.
- 2 boneless skinless chicken breasts, cubed
- 1 cup dry red wine
- 1 cup onion, roughly chopped (about 1 medium onion)
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- salt and pepper
- 1 teaspoon dried basil
- 1⁄2 teaspoon paprika
- Clean and cube chicken breasts and place in a plastic zippy bag with the red wine. Expel the extra air, squish the chicken and wine around for a minute, then allow the chicken to marinate in the fridge for a couple of hours at least, three hours is better. The longer you leave it in, the more tender the chicken will be.
- Heat olive oil in a skillet and saute the onions and garlic with a bit of salt and pepper until onions are translucent.
- Reserve the wine marinade and add the chicken to the skillet. Add basil and paprika and stir fry the chicken until no longer pink inside.
- Pour the marinade into the skillet and allow it to come to a boil. The marinade will thicken just a bit as it cooks. Boiling gets rid of not only the alcohol, but also any germs in the marinade left over from the raw chicken.
- Taste it and re-season if necessary.
- Serve chicken over rice and drizzle wine sauce on top.
- Note: You'll enjoy this much more if you use a wine that you would drink. The cooking wines in the grocery store are no good for something like this, but you can find a good, drinkable bottle of wine for under $10.
Tasty and flavourful! I did have an issue making the marinade into a sauce. As soon as I brought it to a boil, it formed clumps and turned into a purple mess, so I didn't use it on the chicken. The chicken itself was moist and juicy. I used a nice 8-year-old bottle of wine. It made for some very tasty chicken, but maybe that effected the sauce? Thanks for posting! Made for PAC Fall 2008.