Drunken Chicken

ART: Chef Hat

3-6 oz chicken breast
1/2 cup red wine
1 tbs Basil
1 tbs Oregano
1/2 cup veggie stock
1 tbs chopped red onion
1 1/2 tbs Butter
1/2 tbs cracked pepper
Salt and Pepper to taste
1/2 tbs Brown Sugar

Marinate chicken in wine and herbs for 2 hours. Saute’ breast and onions in butter and Olive oil, deglaze pan with marinade, add Salt and Pepper to taste and Brown Sugar (use veggie stock if needed to keep moist.)

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