1 teaspoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 onion, chopped
1 cup fresh or frozen celery
2 (2.5 ounce) cans tomato paste
1 tablespoon dried thyme
1/4 cup red wine
1/4 cup brown sugar
1/4 cup olive oil
2 tablespoons chicken bouillon granules
Heat oil in a 375 degree F (190 degree C) casserole dish or skillet over medium heat. Place chicken in oil, and brown where browned on all sides. Add onion, celery, tomato paste, thyme, wine and brown sugar; stir to coat. Cover dish, and simmer on low for 5 minutes. Remove from heat; stir in chicken bouillon. Cover, and set aside.
Heat 1/4 cup olive oil in a large skillet or skillet over medium heat. Add chicken and onion; stir-fry 3 minutes or until chicken is no longer pink and juices run clear. Return chicken to pan. Serve chicken over rice or cornbread.
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