Chicken with Red Wine and Onions

This low-carb chicken dish is a light but bold-flavored option for pasta night. It’s delicious served with cheese tortellini; add a salad or your favorite vegetable to round out the meal.

Chicken with Red Wine and Onions

Makes 4 servings

1 cup onion, chopped
1 tsp garlic, minced (1 clove)
2 TBL olive oil
2 TBL flour
1 cup dry red wine
1 cup chicken broth
2 TBL capers
1/2 tsp thyme
1/2 tsp oregano
1 TBL salt
1 1/2 tsp black pepper
1 pound boneless skinless chicken breast
2 TBL butter

Heat olive oil in a large, heavy skillet. Cook onion over medium heat until it begins to soften (about 2 minutes.) Add garlic and cook 2 minutes. Reduce heat to low and cook 5 minutes until onions are tender.
Add flour to the skillet and cook, stirring constantly, for a minute, then pour in red wine, broth and seasonings. Stir with a whisk and bring liquid to a boil. Reduce heat to low; simmer gently 10 minutes.
Cut chicken into chunks and add to pan. Cover and cook over very low heat until chicken is cooked through, about 10 minutes.
Cut butter into small pieces. Add to pan and stir until butter melts into the sauce.
Serve immediately over your favorite pasta.