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.