Total Time
35mins
Prep 15 mins
Cook 20 mins

Super easy, and so delicious! Prep time does not include time to marinate.

Directions

  1. 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.
  2. Heat olive oil in a skillet and saute the onions and garlic with a bit of salt and pepper until onions are translucent.
  3. 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.
  4. 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.
  5. Taste it and re-season if necessary.
  6. Serve chicken over rice and drizzle wine sauce on top.
  7. Enjoy!
  8. 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.
Most Helpful

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.

AmandaInOz September 30, 2008