• 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

1. Place chicken in a bowl with the balsamic vinegar, salt, pepper, and mustard. Toss well to coat.
2. Place in a hot grill pan and cook 3 minutes each side, turning 4 times.
3. While chicken is cooking, bring wine to a boil in a heavy pot and reduce by half.
4. When wine is reduced, add chocolate and stir until melted.
5. Add salt, pepper, garlic, and onion.
6. Tips:
7. 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.
8. 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.
9. 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.
10. Serves 4

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