Chicken and Red Wine Sauce
"A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste."
Source: allrecipes.com
Prep Time: 10 minutes
Cook Time: 45 minutes
Yields: 12 servings
INGREDIENTS:
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1 tablespoon olive oil |
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1 tablespoon minced garlic |
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3 pounds skinless, boneless chicken breast halves |
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1 tablespoon paprika |
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1 cup brown sugar |
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1 cup red wine |
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salt and pepper to taste |
DIRECTIONS:
- Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
- Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
You can also use one whole chicken, cut up, for this dish, or 3 pounds of any chicken pieces you like.
Cherry Tomato Corn Salad
In honor of Andy and his bountiful garden we are featuring a recipe using cherry tomatoes.
Source: allrecipes.com
Prep time: 15 minutes
Yields: 6 servings
INGREDIENTS:
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1/4 teaspoon pepper |
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2 cups frozen corn, thawed |
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2 cups cherry tomatoes, halved |
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1 cup chopped seeded peeled cucumber |
In the summer, use fresh sweet corn of the cob. Saute the corn for 5 minutes in a skillet before adding it to the salad.
DIRECTIONS:
In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat.
Refrigerate until serving. |
