Recipes

Place chicken in a bowl with the balsamic vinegar, salt, pepper, and mustard. Toss well to coat.

Place in a hot grill pan and cook 3 minutes each side, turning 4 times.

While chicken is cooking, bring wine to a boil in a heavy pot and reduce by half.

When wine is reduced, add chocolate and stir until melted.

Add salt, pepper, garlic, and onion.

Tips:

This chicken recipe also works well as a party appetizer. Place the chicken breast strips on skewers, grill, and serve with cabernet sauce as a dip.

The cabernet sauce also tastes great with stuffed chicken breasts. Slice the side of the breast to create a pocket and fill with cooked spinach and pine nuts.

Since the sauce is rich, keep the sides simple and light, like green beans with a squeeze of lemon juice or fluffy white rice with a little butter.

Serves 4