A Squared: What's For Dinner Wednesday: Chicken in Red Wine Sauce

Wednesday, October 10, 2012

What's For Dinner Wednesday: Chicken in Red Wine Sauce

This past Friday it was cold out and knowing that we had a weekend full of dining out plans with friends we figured that dinner and a movie in was exactly what we needed after a long work week.  Chilly fall nights are so perfect for a great comfort food dinner, aren't they?  There's nothing like a hearty dinner in your belly (along with a glass of red wine) to make you feel cozy and relaxed on a fall evening.  The issue I always run into with meals like this though, is how do I make something that is hearty and satisfying but that also isn't heavy and loaded with fat? 

The recipe I am sharing tonight is a great one to address that concern-- the sauce is loaded with vegetables and the richness comes from cooking with red wine, chicken broth, and tomatoes.  This sauce is versatile-- you could add mushrooms (I don't because I don't like them!), it would work great in the slow cooker, and is also delicious with beef, but chicken breasts really up the health factor here.  Even my sometimes picky husband loves when I make something in a red wine sauce for dinner.  The recipe couldn't be easier, the ingredients are pretty cheap, and most of them are things that I have in my pantry/fridge all the time.  I served it with orzo (since that's what I had on hand), but Alex loves it served over egg noodles.  I also roasted some broccolini on the side to round out the meal and it was delicious.


  • 1 1/2 Tbs. Exta Virgin Olive Oil
  • 2 boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 1 small onion, diced
  • 1 carrot, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry red wine
  • 15-oz. can diced tomatoes
  • 1/3 cup fat free low sodium chicken broth
  • 1/2 Tbs. fresh rosemary leaves, finely chopped
  • 1 Tbs. fresh parsley, finely chopped
  • Pasta, couscous, or rice for serving

Heat olive oil in a sautee pan over medium high heat.  Season chicken breasts with salt and pepper and add to hot oil.  Sautee until brown on each side and no longer pink in the middle, about 4-5 minutes on each side.  Remove chicken from pan and reduce heat to medium.  Add onions and carrots to the pan and cook for another 5-6 minutes or until the onions begin to soften and become translucent.  Add garlic and cook for another 2 minutes, stirring often.  Pour wine into the pan, scraping any brown bits up and then bring to a boil.  Reduce heat and allow the wine to simmer until the liquid has reduced by half. Add tomatoes (including liquid) and cook for another 4-5 minutes until the mixture begins to thicken.  Stir in broth and herbs and cook for 2 more minutes, season with salt and pepper, and then add chicken breasts back to the pan.  Nestle them in the sauce until the chicken warms up (just a few additional minutes) and serve over starch of your choice.

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