Chicken and Red Wine Sauce

1 tablespoon olive oil

1 tablespoon minced garlic

3 pounds skinless, boneless chicken breast halves

1 tablespoon paprika

1 cup brown sugar

1 cup red wine

salt and pepper to taste

Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.

Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.