Red Wine Chicken w/ Sauteed Mushrooms and Zucchini

Well tonight Cole is coming over and we are just gonna hang out at the house.  I decided to make a spin on a really good recipe given to me by a friend, she had made it for me once and I have been dying to try it (thanks Allison).  Cooking with wine is not only tasty but its fun because of course you have to tast the wine to make sure its not poisoning the food. Well the wine was good and so was the meal.

Cook Time: 30 Minutes
Yields: 3 Servings

INGREDIENTS:

• 3 Chicken Breasts
• 1/2 Onion chopped
• 1/2 Green Bell Pepper
• 2 Cloves Garlic
• 2 TBSP EVOO
• 2 TSP Balsamic Vinaigarette
• Salt and Pepper
• 1 TSP Thyme
• 1 TSP Oregano
• 1/4 Cup Dry Red Wine (Cabernet)
• Sprinkle of Flour
• 1 Can Chicken Broth
• 1 Zucchini Cut in half and sliced
• 1/2 Bunch of Baby Bella Mushrooms

PREPARATION:

Season Chicken with salt and pepper, 1/2 of the thyme and oregano, and 1 TSP of the balsamic dressing. Put in Ziploc and marinate over night.

Heat oil in a medium saute pan over medium high heat and brown chicken on both sides until golden brown. Remove from pan and reserve on a plate until later.

With the remaining oil add onions and bell peppers and saute until soft, about 3 minutes. Add garlic and stir until fragrant, about 30 seconds. Sprinkle with remaining thyme and oregano. Pour in the red wine and cook until it has reduced by half, scraping the bottom of the pan to release the chicken bits. Stir in the flour to thicken the sauce, slowly pour in the chicken broth.

In another pan saute the zucchini and mushrooms until soft. Add to the Red Wine sauce and toss until mixed in well. Return the chicken to the pan and bring the sauce back up to a boil, lower heat and let simmer for about 15 minutes or until chicken is cooked throughout.

TO SERVE:

Transfer the chicken to a plate and spoon some brown rice along the side. Top with the red wine sauce and vegetables. MMmmm!!!

PICS TO COME...