Submitted By: Anja Biscevic

Chicken Breasts in Red Wine

Ingredients:

• 3 Peeled and very finely diced Tomatoes(without the seeds)
• 4 Tablesoons chopped Green Onions
• 1 Clove finely chopped Garlic
• 1 Teaspoon Lemon Juice
• 3-4 Fresh Basil Leaves chopped
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Herbs de Provence
• 1 teaspoon Dill Weed
• 1 Tablespoon Olive Oil
• 1/2 Tablespoon White Wine Vinegar
• plenty of freshly grated good Parmesan Cheese

• 1 Teasp. Corn Starch
• 2 Teasp. Cold Water
• Salt to taste

Salt the Chicken and sprinkle with Lemon Juice.
Mix the flour with all the dry Herbs and coat the Chicken evenly. Heat the Oil in a large enough Pan and add the Chicken. Cook until golden brown on both sides.
Now add the Red Wine and the Chicken Broth as well as the garlic.
Bring to a Boil, turn down the Heat to a simmer and simmer approx. 20-35 minutes or until thickest Pieces are done.

Remove the Chicken, and keep warm in a preheated oven.

Heat the leftover Wine-Broth mixture in the Pan toa boil and slowley add the Cornstarch mixture until the mixture begins to thicken.
Add the Salt. Stir until gravy has desired consitency.

Serve the Chicken topped with the gravy with Fresh cooked Carrots and Peas that where steamed in a bit of the Wine-broth mixture taken from the Pan, along with some Oregano, Salt and Dill Weed and 2 Teaspoons sugar, and small whole in Salt Water cooked Potatoes.

Enjoye :o)