This Cabernet Chicken with Mushroom Sauce is a delightful dish that pairs perfectly with a bottle of Cabernet Sauvignon wine. The rich flavors of the wine-infused mushroom sauce complement the tender chicken breasts, creating a comforting and elegant meal for any occasion.

Ingredients: 4 chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 8 ounces mushrooms, sliced. 1 cup Cabernet Sauvignon wine. 1 cup chicken broth. 2 tablespoons butter. 2 tablespoons all-purpose flour. Fresh parsley for garnish.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-low heat. It will take about 6 to 8 minutes per side for the chicken breasts to turn golden brown after you add them. Take the chicken out of the pan and set it aside. Put minced garlic and diced onion in the same pan. For about two minutes, saut until the food smells good. Put mushrooms slices in the pan and cook for about 5 minutes, or until they dry out and turn golden brown. Use Cabernet Sauvignon wine to deglaze the pan and scrape up any browned bits on the bottom. Then add the chicken broth and bring it all to a low boil. Slowly melt the butter in a small saucepan. To make a roux, whisk in the all-purpose flour. For one to two minutes, until lightly golden. Whisk the roux into the mushroom sauce slowly while stirring it into the pan all the time until it gets thick. Put the chicken breasts back in the pan with the sauce. Simmer for another 5 to 7 minutes, until the chicken is fully cooked and the sauce is hot. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes