Chicken Vin Rouge

• 4 chicken breast fillets
• 1 tsp. seasoned salt
• 1 tsp. garlic powder
• 8 to 10 fresh mushrooms, chopped
• 1 green pepper, chopped
• 1/2 c. chopped red onion
• 2 Tbsp. olive oil
• 1 c. white wine
• 1 tsp. garlic powder
• 1 (8 oz.) can tomato sauce
• 1/4 tsp. ground cinnamon
• 1/2 tsp. sugar
• dash of pepper
• 1 tsp. cornstarch
• grated Parmesan cheese

1. Boil chicken in water with salt and garlic powder.
2. Heat oil in saute pan.
3. Saute vegetables in oil until tender.
4. Cube cooked chicken and add to vegetables.
5. Cook until chicken is light golden.
6. Add wine and additional garlic powder; stir.
7. Cover, simmering, for 3 to 5 minutes.
8. Combine tomato sauce, cinnamon and sugar.
9. Add to chicken and vegetables.
10. Sprinkle with pepper and cornstarch, stirring until sauce creates a thick coating.
11. Serve alongside spaghetti or other pasta.

chicken, salt, garlic powder, mushrooms, green pepper, red onion, olive oil, white wine, garlic powder, tomato sauce, ground cinnamon, sugar, pepper, cornstarch, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911350 (may not work)