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10 minutes
45 minutes
55 minutes
- 1 tablespoon olive oil
- 3 pounds skinless, boneless chicken breast halves
- 1 tablespoon paprika
- 1 cup brown sugar
- 1 cup red wine
- salt and pepper to taste
- In a generously sized skillet, heat some oil over medium-high heat. Cook the garlic in the oil until it becomes tender.
- Sear the chicken in the skillet for 10 minutes on each side until fully cooked through to an internal temperature of 165 degrees F (74 degrees C).
- Remove excess oil from the skillet and generously season chicken with paprika and brown sugar.
- Drizzle the rich red wine around the succulent chicken. Simmer with the lid on for 15 to 20 minutes, gently brushing the chicken with the flavorful wine sauce as it cooks. Finish with a sprinkle of salt and pepper to taste.
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