Chicken with Cranberry-Port Sauce

Chicken with Cranberry-Port Sauce Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Holiday-inspired flavors give this weeknight chicken dish a fragrant boost. Serve with quick-cooking wild rice and a spinach salad.

Yield:

4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 15 %
Fat 4.5 g
Satfat 0.9 g
Monofat 2.2 g
Polyfat 0.7 g
Protein 40 g
Carbohydrate 12.6 g
Fiber 0.1 g
Cholesterol 99 mg
Iron 1.4 mg
Sodium 234 mg
Calcium 25 mg

Ingredients

2 teaspoons olive oil
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 tablespoons Italian-seasoned breadcrumbs
1/2 cup fat-free, less-sodium chicken broth
1/4 cup tawny port or other sweet red wine
1/4 cup cranberry chutney (such as Crosse and Blackwell)
1 teaspoon cornstarch
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon dried rubbed sage

Preparation

Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Dredge the chicken in breadcrumbs. Add to pan, and cook 2 minutes on each side or until lightly browned.

Combine broth and remaining ingredients, stirring with a whisk. Add to pan; reduce heat to medium. Cover and cook 10 minutes or until chicken is done.

Remove chicken from the pan. Bring broth mixture to a boil, and cook until reduced to 1/2 cup (about 1 minute). Spoon sauce over chicken.

Note:

September 2003
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