Chicken & Wine Sauce

Chicken & Wine Sauce


For the chicken:
1 kg boneless skinless chicken breast, cut thinly*
salt and coarse black pepper to taste
1/2 cup flour of choice
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder

For the sauce:
2-3 tbsp olive oil
1 large onion, diced
2 garlic cloves, minced
1 container of button or mini portobello mushrooms, sliced
1/2 tsp dried thyme
1/2 tsp dried basil
1 tsp onion powder
1 tsp salt
freshly ground pepper to taste
1/2 cup red wine
3 tbsp tomato paste
1 tbsp soy sauce
1 tbsp honey or maple syrup (optional)
1/4 cup chicken broth

1. Preheat oven to 180 degrees celcius and set aside a large pyrex baking dish
2. To prep the chicken, season each piece with salt and pepper. Be generous here, will add to the flavor tremendously.
3. Combine the flour with the remaining spices in a shallow dish or plate. Dredge each seasoned chicken fillet in the flour, making sure both sides are fully coated.
4. Heat a big frying pan with 1-2 tbsp of oil, and lightly fry the chicken on each side for 2 minutes per side, or until it begins to turn golden. You do not have to cook the chicken through in this step, it’s just to give the chicken a nice crust before we add the sauce. Set the chicken aside in the pyrex dish.
5. In the same frying pan add the remaining oil oil and add the onions. Saute until they begin to soften.
6. Add the garlic and fry an additional 2-3 minutes.
7. Add the mushrooms and leave on a medium low flame until they have softened, about 5-7 minutes, mixing often.
8. Add the spices and ensure that everything has been coated evenly. Add the wine and allow to reduce in half, about 5 minutes.
9. Add the tomato paste, soy sauce, honey and broth. Mix well to combine and leave on a medium flame until it begins to simmer. Once the sauce has thickened, it’s ready.
10. Pour the sauce over the chicken, cover the pyrex in foil and bake for 30 minutes.
11. Best served with a side of rice.

This recipe works great with skinless, boneless chicken thighs (pargit) as well, just be sure to up the baking time a bit to ensure the chicken is cooked through.