Sweet and Sour Chicken

Total time: 30 minutes
     This is based on the Chinese Sweet and Pungent sauces, but with red wine and without the soy sauce.  A simple, skillet chicken.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1/2 onion
• 1 tbs olive oil
• 3 tbs red wine
• 3 tbs chicken stock
• 3 tbs red wine vinegar
• 2 tbs brown sugar
• 2 bay leaves (laurel)
• 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water

 Instructions:

• Chop onion.
• Cut chicken breasts in half if large.
• Heat oil in medium nonstick skillet.
• Add onion and sauté about 5 minutes.
• Move onions to the side and add chicken.  Lightly brown on each side, about 5 minutes.
• Add wine, stock and vinegar and bring to a boil.
• Add sugar and stir until dissolved.
• Add bay leaves, cover, reduce heat and simmer 15 minutes.
• Dissolve cornstarch in water.
• Uncover and increase heat.
• Remove bay leaves.
• Add cornstarch and stir until thickened and clear.
• Put chicken breasts on a small platter, spoon some sauce over and serve, remaining sauce on the side.