I marinated two grilled chicken breast in extra virgin olive oil ,garlic ,rosemary ,and Italian seasonings for about an hour. Then threw it in the skillet browned it on booths sides on high turned the fire down and threw the lid on it and let it simmer in red wine for about 10-15 min. They where pretty huge chicken breast. And one thing I'm very afraid of is undercooked chicken. It came out so tender and succulent my wife couldn't stop talking about it.
For the salad potion of it. I just took baby arugula and freshly shredded Parmesan cheese and halved a cup of grape tomatoes, a lil salt and pepper and balsamic vinaigrette threw on the slices of that wonderful chicken breast. And voila magic , dinner is served.
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