You are very welcome. I thought it sounded good, so I copied it for me to try myself some time soon as well. I also thought I would use the suggestions in the second comment, and copied them along with the recipe. Let us know how it turns out.
Well I did cook up that Red Wine and Chicken last night. I used the suggestions posted by the second commenter. I had two skinless breasts that I butterflied and created 4 pieces. I salted peppered and used smoked paprika about an 1/2 before starting the cooking process. I chopped up 1/2 of a small onion and two cloves of garlic and slightly browned them in 1 tsp of clarified butter removed from the pan and added another tsp of clarified butter heated in the pan then browned both sides of the chicken. The chicken browned up beautifully I added the onions back to the pan and added 1/4 cup brown sugar and 3/4 cup of red wine and a 1/2 cup of chicken broth. Brought that to a boil and then simmered with a cover on the pan for about half an hour. Removed the chicken to a plate and made a slurry of cold red wine and corn starch and added it a tsp at a time to the now boiling sauce to slightly thicken the reducing sauce. Served with white rice.
My wife liked it but I thought it was a little to sweet. But I like my chicken herby.