This recipe is very loosely based on another recipe I found online. The first time I made it, it was Pesach so I had to substitute out certain ingredients. The next time I made it I didn't have half of the ingredients in the house so I just improvised. The final incarnation was such a hit, we decided that the recipe was keeper.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 cup Water
- 1/2 cup white sugar
- 2 teaspoon Honey
- 2 teaspoon red wine
- 3 whole garlic cloves, minced
- 4-6 chicken cutlets
- Flour enough to coat chicken cutlets
- 1 medium onion sliced
- black pepper and salt to taste (optional)
In a large skillet heat water, white sugar, honey, red wine, and garlic until sugar is completely disolved.
Coat chicken cutlets with flour and add to sauce. Cover and simmer for 15-20 minutes.
Uncover, add sliced onion to skillet and simmer (uncovered) until chicken is tender and sauce has thickened (should gloop a bit when drizzled- but you can thicken it to whatever consistency you like best) and onions are caramelized.
Optional (and awesome) serving option: serve chicken with sauce over white rice.