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I can't remember where I got this one but come on.... Chocolate AND wine in one sauce?? How can you not like that!


  • 4 boneless skinless chicken breasts
  • 1/4 cup balsamic vinegar
  • 1 t salt
  • 1 t pepper
  • 1/4 cup sweet and hot mustard
  • 2 cups cabernet
  • 3 ounces melted chocolate
  • 1 t salt
  • 1 t pepper
  • 1 t garlic
  • 1 t onion flake


  • 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

Categories: Main Dish  Poultry 
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