Chicken with cremini mushrooms, onions, garlic, and chicken in a red wine sauce. This is my all-time favourite way to eat chicken and I haven’t made it in years, until now. I have no idea why I stopped making it because there is no gluten in the recipe.

Ingredients:

3 or 4 skinless, boneless breasts of chicken

2 to 3 cups of sliced cremini mushrooms

1 small sweet onion sliced (not diced)

1 cup brown sugar

1 cup red cooking wine

basil and thyme (I use Dion spices, they are all gluten free)

1 clove of fresh garlic

Salt & pepper

Instructions:

Place your skillet on the stove and put it on low-medium heat (3 or 4). Put in at least 2 tbsp. of olive oil; It depends on how much you are making. Once olive oil is hot, add in sliced onions, mushrooms, and finely chopped garlic. Cook until ingredients are sweating (don’t cook all the way through). Take them out of the pan, put them in a bowl, and set them aside for a few minutes.

Turn heat up to medium (5). Place the chicken breasts in the pan and sear on both sides. Turn down heat to (4). Season the top of the breast with basil, thyme, salt, and pepper. Add mushrooms, garlic, and onion back in once the chicken is fully browned. Pour 1 cup of brown sugar, followed by 1 cup of red wine over the chicken. Your chicken should be halfway cooked when you do this. You don’t want boiled chicken. Turn your heat down to 2 and simmer until chicken is cooked (about 10 minutes, depending on thickness).

Check to make sure chicken is cooked. Remove cooked chicken from pan and place on platter. Use a slotted spoon to take out the mushrooms and onions and put them around the chicken. Now all that is left in your pan is the red wine/brown sugar mixture. You can leave it thin, you can thicken it a bit (more like a glaze) or you can turn it into a gravy. Personally, I like it thin so I can dip every bite of my chicken in the sauce.

Thicken to a glaze:

Leave the mixture in the pan and turn up on high heat. Let it boil and stir constantly. The sugar combined with the wine will start to thicken up a bit.

Turn into a gravy:

In a container mix 1 tsp. of Presidents Choice gluten free all-purpose flour with 3 tbsp. of water. Mix until all the flour is dissolved and it resembles frothy milk. If it doesn’t look like frothy milk add a bit more water. Turn pan with wine mixture on high. When it boils remove it from heat and pour a small amount of the flour and water mixture into the pan. Do not use it all. Stir in the mixture and return to heat. Let it come to a boil once again (stirring constantly). Check if it is your desired thickness and flavour. If it is not, repeat this step, if it is pour it over the chicken and mushrooms. Note: when you are thickening a sauce with flour, always taste your mixture before you add any more flour. If you add too much you will lose the rich flavour of the sauce.

I hope you enjoy this recipe!