Chicken in Red Wine Sauce

Instructions

1. Season both sides of the chicken breasts with salt and pepper. This ensures the chicken has flavor throughout. Tip: Pat the chicken dry with paper towels before seasoning for a better sear.
2. Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts. Cook for about 5-7 minutes on each side until golden brown and cooked through. Tip: Avoid overcrowding the pan to ensure even cooking. Cook in batches if needed.
3. Remove the chicken from the skillet and set aside on a plate. Cover with foil to keep warm.
4. In the same skillet, add the chopped onion. Cook over medium heat until the onion is translucent and soft, about 5 minutes.
5. Add the minced garlic to the onions and cook for another minute, stirring frequently.
6. Pour in the red wine, and let it simmer for about 3-4 minutes to allow the alcohol to evaporate. Scrape the bottom of the pan with a wooden spoon to release any flavorful bits.
7. Add the chicken broth, tomato paste, thyme, and rosemary. Stir to combine and bring to a simmer. Reduce the heat to low and let the sauce simmer, uncovered, for about 10 minutes.
8. Meanwhile, in a small bowl, mix the butter and flour together to form a paste (a beurre manié). This will help thicken the sauce smoothly.
9. Whisk the beurre manié into the simmering sauce. Keep whisking until the sauce thickens slightly, about 3-4 minutes.
10. Return the chicken breasts to the skillet, spoon some sauce over them, and simmer for another 5 minutes to heat the chicken through.
11. Taste the sauce and adjust the seasoning with more salt and pepper if necessary. Tip: If the sauce is too strong, add a splash of chicken broth or a small piece of butter to mellow the flavor.
12. Garnish with chopped parsley before serving, if desired. Serve hot with your favorite side dishes, like mashed potatoes or steamed vegetables.