Cabernet Chicken & Mushrooms w/ Saffron Brown Rice

In an effort to pamper my Grandmother with her favorite thing, food, I made this putting a twist on the traditional Chicken Marsala by using Cabernet instead.

•Sauté mushrooms, onions, and garlic in a little olive oil. Remove from pan when browned and tender.
•Add in chicken breasts or tenderloins. Season with S&P and cook until golden brown and cooked through. Remove chicken from the pan.
•De-glaze the pan with about a cup of red wine (I used Cabernet) and add mushrooms. Simmer until reduced. Thicken with a little corn starch slurry if needed.
•Serve the chicken on top of saffron brown rice and top with mushroom sauce!

Enjoy!