Chicken with Cranberry-Port Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 15%
  • Fat: 4.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 40g
  • Carbohydrate: 12.6g
  • Fiber: 0.1g
  • Cholesterol: 99mg
  • Iron: 1.4mg
  • Sodium: 234mg
  • Calcium: 25mg

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

  1. 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.
  2. 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.
  3. 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.
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