Andre's Cog au Vin

  3 tablespoons butter
  1 carrot, diced
  1 medium onion, chopped
  2 garlic cloves, crushed through a press
  3 tablespoons chopped fresh parsley
  1 cup dry red wine
  1/2 cup beef bouillon
  1 tablespoon tomato paste or catsup
  1 tablespoon cornstarch
  4 skinless, boneless chicken breasts
     (approximately  1 1/2 pounds)
  1 tablespoon flour
  1/2 teaspoon salt
  1/4 teaspoon freshly ground black pepper
  1 tablescoon olive oil

  In a large skillet, melt the butter and slowly
  cook the chopped carrot, onion. garlic and
  parsley until the onion is soft and translucent
  approximately 10 to 20 minutes. Add the
  wine, bouillon, and tomato paste or catsup.
  Simmer, covered, over low heat for 20 minutes.

  Stir 2 tablespoons water into the cornstarch until smooth. 
  Mix into the wine mixture and stir until the sauce is 
  thick and clear. Set aside, covered, over very low heat
  while you prepare the chicken.

  Pound the chicken breasts between sheets of
  plastic wrap until they are approximately 1/2
  inch thick. Mix together the flour, salt, and
  pepper, and dredge the chicken breasts in this
  mixture

  Heat the oil in a large heavy skillet over medium
  high heat, saute the chicken breasts for 2
  minutes per side,or until almost cooked through. 
  Place the chicken breasts in the wine mixture,
  cover, and cook over medium-low heat another 6 to 10 
  minutes, until the chicken is just cooked through. 
  5erve immediately.


        Makes 4 servings.

From one of Diane Mott Davidson's Goldie books.