This dish is very easy and extremely tasty, requiring no more than 15 minutes of prep time.  It’s good paired with potatoes or rice.  This is one of my fallback meals if I ask people over for dinner – and it’s gone over well every single time.  – Teresa

 Ingredients:

  • 10 boneless, skinless chicken breast halves (about 2.5 lbs, 1.1 kg)
  • 2 tsp cooking oil
  • 1 cup water
  • 1 cup white wine
  • 1/3 cup red wine vinegar
  • 1 tbsp cornstarch (I would put 3 tbsp in to make a thicker gravy)
  • 1/4 cup ketchup
  • 2 tbsp grated onion
  • 1 garlic clove, minced
  • 2 tbsp brown sugar, packed
  • 1 tsp dried rosemary
  • 1 tsp dried whole oregano
  • 1 tsp dill weed
  • 1 tsp chicken bouillon powder
  • 1 tsp salt
  • 1 tsp soy sauce
  • 1 tsp worchestershire sauce
  • 1/2 tsp paprika

Saute chicken quickly in cooking oil in non-stick frying pan to brown both sides.  Transfer to ungreased 2.5 quart (2.5 L) casserole.  Combine remaining 16 ingredients in medium saucepan.  Heat and stir until boiling.  Pour over chicken.  Cover.  Bake in 350 F oven for about 1 hour until tender.   Serves 10.