Ingredients
- 2 T canola oil
16 oz. chicken breast, skinless and boneless
1 yellow or white onion, sliced
1 (14.5 ounce) can stewed tomatoes, with liquid
1 c mushrooms, quartered
1 clove garlic, minced
4 oz (1/2 c) red wine*
1 T Worcestershire sauce
2 t chili powder
1 t thyme
2 t Dijon mustard
1 T parsley, chopped
12 pearl onions, halved (optional)
*Note: In choosing a wine for cooking, always use one that's good enough to drink. Never buy "cooking wine," which is full of additives and sodium. Keep a four-pack of small wine bottles on hand for cooking.
Description
Chef Meg Made Over A Classic Dish, Which Is Sometimes Called
Spark Recipes
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