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622335_10151787377882641_1730452737_oHi, I’m Jay Mann. I work in Marketing at Casting Networks and I manage all of our social media and this blog — you’re welcome! In my free time, I love to play video games and go birding to photograph birds. You can see my bird photos (and other bird photos I find) on my bird blog.

I like to cook and try out new recipes. This is one that I’ve cooked recently that turned out quite nicely and is super simple.

Chicken and Red Wine Sauce


  • 1-1/2 teaspoons olive oil

  • 1-1/2 teaspoons minced garlic

  • 1-1/2 pounds skinless, boneless chicken breast halves

  • 1-1/2 teaspoons paprika

  • 1/2 cup brown sugar

  • 1/2 cup red wine

  • salt and pepper to taste

This is one of those recipes that is definitely not an exact science. I would consider the above ingredients as merely a guideline. Especially with the sugar, I would start with less than what it specifies and add more if you feel it’s necessary. I am pretty generous with the red wine, usually adding more than the recipe calls for.

  1. Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  2. Drain oil from skillet. Sprinkle chicken with paprika and 1/2 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Serve the remaining sauce in the pan with the chicken for dipping. We served the chicken with some vegetables and a piece of dragon fruit (that’s the weird red/white fruit in the picture below)

Serves six.


Dinner photo by Tom Tran.