2 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 (4 ounce) can chicken broth
1 (16 ounce) can chicken broth
1 small yellow onion, diced
1 cup chicken broth
1/2 cup water
1 (4 ounce) can tomato paste
2 tablespoons honey
1 teaspoon brown sugar
1 teaspoon paprika
Heat oil in 10-inch nonstick skillet over medium heat. Place chicken in oil, and heat through. Add red wine, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, and chicken broth. Simmer for 10 minutes, stirring chicken frequently. Remove chicken from skillet.
Stir chicken mixture into skillet. Stir in tomato paste, honey, brown sugar, and paprika. Reduce heat to low, and simmer for 25 minutes, stirring occasionally, or until chicken is cooked through and tender. Serve.
really good! everyone loved it
Recipe and flavor were fantastic! I policy never sub with certified food because they're skimping on the cream cheese / garlic / onion / ginger flavoring (even though i listed those basic ingredients) and they mellowed the cream soup slight taper. Amount of cream equal to 3 egg yolks. Delicate balance with lots of flavor.
I thought this was very good, but I would have made some alterations. I used white grape wine because it "clicked" when I poured it. I also added some salt, and would have preferred if the bread was a bit softer. If I made it again, I will make the changes listed below.
⭐ ⭐ ⭐ ⭐ ⭐