Sanderson's Cookbook, Coq au Vin

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Coq au Vin

4 boneless, skinless chicken breasts (apx. 1 1/2 pounds)
3 tablespoons butter
1 carrot, diced
1 medium onion, chopped
2 garlic cloves, crushed
3 tablespoons chopped fresh parsley
1 cup dry red wine
1/2 cup beef bouillon
1 tablespoon tomato paste or catsup
1 tablespoon cornstarch
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon oil

Melt the butter and slowly cook the chopped carrot, onion, garlic, and parsley in a large skillet until the onion is soft and translucent (apx. 10-20 minutes). Add the wine, bouillon, and tomato paste/catsup. Simmer covered over low heat for 20 minutes. Stir 2 tablespoons water into the cornstarch until smooth. Mix into the wine mixture and stir until the sauce is thick and clear. Set aside over low heat and cover while you prepare the chicken.

Pound the chicken breasts between sheets of plastic wrap until they reach 1/2-inch thick consistency. Mix the flour, salt, and pepper together, and dredge the chicken breasts in the mixture.

Heat the oil in a large skillet, and saute the chicken breasts for two minutes per side over a medium-high heat. Place the chicken breasts in the wine mixture, cover, and cook over medium-low heat another 6-10 minutes just until the chicken is cooked through. Serve immediately. Serves four (or one Maine Coon cat [burp!]).