Jan 19, 2004 Following some of the advice of others, I modified this recipe to tailor it to my family's tastes. For this, I used four boneless chicken breasts with the tenderloin cut to create eight pieces of chicken. I added sliced onions and mushrooms, which I sauted before browning the chicken and returned to the pot after adding the liquid. I also cut back the sugar to 1/4 cup, as per others suggestions. In addition, I only used 1/2 cup of a nice "Concho y Toro" chilean merlot and added 1/2 cup of reduced sodium chicken broth for the liquid. I dredged the chicken in seasoned salt and the paprika and let it sit 15 minutes which helped to create a nice color during the browning process, as I decided not to fully cook the chicken before the simmer to reduce dryness. I also thickened the broth, as per a suggestion, after removing the cooked chicken by adding 1 tablespoon cornstarch and heating to boiling. This recipe was excellent! My two year old gobbled up the chicken and demanded not only seconds but thirds! The sauce, thick with onions and mushrooms, made a wonderful gravy for mashed potatoes. I was paid the highest compliment for this dish as my mother-in-law asked for the recipe! What better endorsement than that? Enjoy!—SHEINSHINE
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