Chicken Breasts with Red Wine and Mustard Sauce

Name: Chicken Breasts with Red Wine and Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 unpeeled medium Vidalia onions, halved; 1 pound small red potatoes; 1 bottle (750 ml) dry red wine; 2 tablespoons extra-virgin olive oil; 2 bay leaves; Salt and freshly ground pepper; 1/4 cup grainy mustard; 2 tablespoons unsulfured molasses; Four 6-ounce skinless, boneless chicken breast halves; 1/4 cup chopped parsley

Servings: persons

1
Preheat the oven to 325.
2
On half of a heavy-duty 2-by-1 1/2-foot sheet of foil, mound the onions and potatoes.
3
Add 1/4 cup of the wine, the olive oil and bay leaves and season with salt and pepper.
4
Fold the foil over the vegetables; seal the edges.
5
Transfer to a rimmed baking sheet and bake for about 1 hour and 20 minutes, or until the vegetables are tender.
6
Peel and slice the onions.
7
Meanwhile, in a medium saucepan, simmer the remaining 3 cups of wine with the mustard and molasses over moderately low heat, stirring, until reduced to 1/2 cup, about 35 minutes.
8
Season with salt and pepper.
9
Season the chicken with salt and pepper.
10
Put in a steamer basket, cover and steam over moderate heat for 8 minutes.
11
Reheat the sauce.
12
Spoon the vegetables onto plates, discarding the bay leaves.
13
Set the chicken breasts alongside and spoon the sauce over them.
14
Sprinkle with the parsley and serve.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 unpeeled medium Vidalia onions, halved, 1 pound small red potatoes, 1 bottle (750 ml) dry red wine, 2 tablespoons extra-virgin olive oil, and more.

Yes, Chicken Breasts with Red Wine and Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!