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Chicken with Chianti




Source of Recipe


KUTV


Recipe Introduction


Samir from Primo restaurant


List of Ingredients




3 tbs. olive oil
4 boneless, skinless chicken breast
1 medium red onion
1 1/4 cups Chianti
1 1/4 cups chicken stock
4 oz red grapes, seeded if necessary
salt and freshly ground black pepper
fresh basil leaves to garnish arugola salad to serve


Recipe



1. Heat 2 tbs olive oil in large frying pan,
add the chicken breasts and saute over medium heat for 5 min. Until they have changed color all sides.

2. Cut the onion in half through the root. Trim off the root, then slice the onion halves lenghtwise to create thin wedges.

3. Heat the remaining oil in the pan, add the onion wedges
and stirring constantly for about 3 min. until the onion has softened, but not browned.

4. Add the Chinati and chicken stock to the pan and bring to boil, string, then return the chicken to the pan and add salt and pepper to taste.

5. Reduce the heat, then cover the pan and simmer gently for about 20 min. or until the chicken is tender.

6. Add the grapes to the pan and cook over low to medium heat until heated through, then taste the sauce for seasoning. Serve the chicken hot, garnished with basil and accompanied by the arugola salad.