Pan Grilled Chicken Breast With a Chocolate Cabernet Sauce
Why I Love This Recipe
I can't remember where I got this one but come on.... Chocolate AND wine in one sauce?? How can you not like that!
Ingredients You'll Need
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
Directions
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
