Nov 19, 2008 · When done, move the chicken breasts to a plate and keep them warm in the oven. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil. Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. from the bottom of the pan.5/5(7). Jan 20, 2018 · A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste. 4/4(9).
Apr 02, 2019 · Pour the red wine and vinaigrette into a resealable plastic bag. Sprinkle the chicken breasts with salt and pepper, and place into the bag. Coat the chicken with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.2.5/5(8). Remove chicken breasts from wine (discard any remaining wine) and season with basil, paprika, garlic salt, salt and pepper. Heat oil in a medium frying pan over medium high heat. Add chicken and saute on each side until a nice brown/red colour is reached and the inside is no longer pink (20 to 30 minutes).4.2/5(42).