This looks so beautiful on a plate. It has a reddish cast to it that looks scrumptious. I like it served on a bed of sauteed fresh spinach or just a dark green lettuce leaf to show off the color of the chicken. Or serve broccoli (not overcooked) or green beans (not canned) to have the fresh green color next to it on the plate. See the photos at the link to see what I mean.
Most reviewers thought it was best to make it with thinly sliced onions and mushrooms for rich flavor and a great texture in the sauce. The sliced mushrooms served on top of the chicken pieces looks fantastic. (See the photos.) It also makes a wonderful gravy/sauce that can be used on mashed potatoes or smashed potatoes.
Most people thought the original recipe was too sweet & liked it much better using 1/4 -1/2 cup sugar. They also suggested using a red wine that was on the dry side rather than sweet. Many people used 3/4 cup wine and thought it was fine.
Many wanted the sauce/gravy to be thicker. Some just left the lid off the pan to help the sauce boil off some of the liquid. Most used the cornstarch method instead. That method is to take a few teaspoons of cornstarch, mix it in cold water in a cup until the lumps disappear. Then add it to the sauce at the end of the cooking, stirring constantly until the sauce thickens to the point you like. Add a little bit at first; you can always add more if needed. You don’t want to add so much that it turns into paste. The great thing about using cornstarch to thicken things is that it makes a clear sauce/gravy that is very pretty even though it is thick. You can use it to thicken fruit sauces for pie filling or to thicken any stir fry sauce as long as you always mix it in a little cold water first to remove lumps & then add it & stir while it slowly thickens the sauce. A great technique to learn!
From the reivews:
“This is a simple dish that tastes like a lot of work went into it. I make it whenever I am short on time, since it only takes a few ingredients.”
“I added sliced onions and mushrooms, which I sauted before browning the chicken and returned to the pot after adding the liquid. I also cut back the sugar to 1/4 cup, as per others suggestions. In addition, I only used 1/2 cup of a nice “Concho y Toro” chilean merlot and added 1/2 cup of reduced sodium chicken broth for the liquid. I dredged the chicken in seasoned salt and the paprika and let it sit 15 minutes which helped to create a nice color during the browning process, as I decided not to fully cook the chicken before the simmer to reduce dryness. I also thickened the broth, as per a suggestion, after removing the cooked chicken by adding 1 tablespoon cornstarch and heating to boiling. . . . The sauce, thick with onions and mushrooms, made a wonderful gravy for mashed potatoes.”
“I used 1/4 cup sugar, which was just enough. The ‘something extra’ I added was 1TBSP unsalted butter. I added in a little cornstarch.”
Many people thought the seasoning were “off” as written in the original recipe. Here is what most people used:
“This recipe is perfect with about 1/2 cup of sugar, 1 teaspoon of salt, 1 teaspoon of pepper and t teaspoon of paprika.”
This recipe supposedly makes 12 servings (3 pounds of chicken breasts), but reviewers talked about people having seconds and thirds. You might want to make the full amount and freeze any leftovers for fast food later. You can also use any chicken parts for this recipe that you want.
Be sure to note what changes you made to the original recipe so that you can make it the way you want the next time.
Click title for link at AllRecipes. The amazing thing is that this restaurant-quality recipe is only 214 calories! Don’t tell anyone & they’ll never know.