Chicken in Red Wine

Well, it's been a while since I've joined Mama Hen for Thanksgiving Thursday, so I think I'll list a few things before I proceed with posting my recipe for Chicken and Red Wine that I tried earlier this week...

I am thankful for checks and balances...you know the system that allows you to eat breakfast twice because you exercised in between.  Today, I went to drop off my dad's truck. I threw my bike in the back so I could ride it home and not have to disturb anyone.  With each push of the pedal, I was thinking of the biscuit with homemade strawberry preserves I was going to enjoy when I got home (I'd already had a plain one when I first took them out of the oven, but that was hours before).  En route I decided to stop by my sister-in-law's house for a brief visit. She and her husband were just sitting down to coffee and breakfast burritos, and she insisted that I share hers. I tried to decline (I was still thinking of the biscuit, you see) but was unsuccessful.  The burrito was tasty as were the coffee and orange juice.  See what I mean about 2 breakfasts?  Yesterday, since I had to walk to the mechanic's shop to pick up my car, I figured it was time I treated myself to some Jack in the Box tacos and an eggnog shake (I got it all for $1.07 because I had a coupon for a free shake with any purchase...can't beat 2/$.99 tacos!).   I guess another title for this particular phenomenon could be expressing gratitude for the gift of rationalization *smile*.

I am thankful for checks that increase balances...Just when we were wondering how we were going to pay our regular bills plus car repairs (Mike just had engine work done and my brake pads had to be replaced) after barely surviving Christmas, we received an unexpected check in the mail.  Isn't God always right on time.  We still have a couple of outstanding bills and a couple more that we'll have to pay a late fee on, but these should be the last of their kind!

I am thankful the start date for my job is finally here!  Monday is the big day at long last.  Yes, Carol, it does seem like we've been waiting for this day to come forever.

I am thankful for my family and friends (including all of you who are reading this) for all of their support.

I am thankful for http://www.allrecipes.com/ where I can go and find all sorts of fun recipes.  I once saw a bumper sticker that said, "If you are what you eat, then I'm fast, cheap and easy." I love to cook but don't always have the time or resources to get really fancy.  This website has recipes for all different experience levels, degrees of  complexity, and varieties of cuisine.  Plus, you get to read tips others who have tried the recipes came up with before you try the recipe.  And, speaking of recipes...

Here's my recipe for Chicken in Red Wine Sauce (click on the title to see the original recipe from http://www.allrecipes.com/ and the member reviews)

1 T. olive oil
1 T. minced garlic
2 1/2 pounds boneless, skinless chicken breast halves, pounded to about 1/2 inch thickness
1/2 T. paprika
1/2 t. salt
1/2 t. black pepper
1/2 cup brown sugar
1 cup red wine*
1/2 t. cornstarch (optional)
green onion, sliced (optional)

Heat oil in a large skillet over medium heat.  Cook garlic in oil until tender (fragrant and lightly browned). Place chicken in skillet and cook about 5 minutes on each side until no longer pink and juices run clear.
Drain oil from skillet (I had liquid but not oil. I drained it into a measuring cup but never ended up using it).  Return chicken to pan.  Season chicken with paprika, salt and pepper and sprinkle brown sugar on top.  Pour all but 1 tablespoon of the wine around the chicken.  Cover and simmer about 15-20 minutes, lightly basting with wine sauce while cooking. Mix the 1/2 t. cornstarch with the 1 T. wine and add to the sauce to thicken if necessary.  Serve over hot cooked pasta with green onion garnish if desired and a tossed salad on the side.

*I used Cabernet Sauvignon and it worked quite well.

My review: This recipe made a nice glaze on the chicken, but there wasn't much sauce to actually spoon over the pasta. Next time I will use 1 cup of brown sugar and 2 cups of red wine and maybe bump up the cornstarch to 1 teaspoon for thickening.

Bon apetit!  Until next time...