6 chicken breasts, split and skinned
1/3 c. red or white wine
1 sm. onion, chopped
2 sm. garlic cloves, crushed
3 tbsp. olive oil
1/2 c. water
1 tsp. cornstarch, dissolved in 1/4 c. water
Salt, pepper and paprika to taste

Sprinkle salt, pepper and paprika on both sides of chicken. Heat oil in skillet and brown chicken about 5 minutes per side. Remove and set aside. Saute onion and garlic in remaining oil 1 minute; add wine, scraping bottom. Add 1/2 cup of water and simmer 2 minutes. Add cornstarch, stirring continuously. Return chicken to skillet and simmer 8 to 10 minutes. Serve with noodles or boiled potatoes and favorite vegetable.

Prep time: Approximately 30 minutes.