2 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 (4 ounce) can chicken broth
1 (16 ounce) can chicken broth
1 small yellow onion, diced
1 cup chicken broth
1/2 cup water
1 (4 ounce) can tomato paste
2 tablespoons honey
1 teaspoon brown sugar
1 teaspoon paprika
Heat oil in 10-inch nonstick skillet over medium heat. Place chicken in oil, and heat through. Add red wine, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, chicken broth, and chicken broth. Simmer for 10 minutes, stirring chicken frequently. Remove chicken from skillet.
Stir chicken mixture into skillet. Stir in tomato paste, honey, brown sugar, and paprika. Reduce heat to low, and simmer for 25 minutes, stirring occasionally, or until chicken is cooked through and tender. Serve.