This is good. I couldn't find the chutney so I used a good quality cranberry blueberry preserve instead. The chicken turned out really tender and moist. I thought the bread crumbs made it a little strange though because they got soggy, of course. Next time, I will leave that part out and maybe up the cornstarch a bit. We served this with au gratin potatoes and steamed snap peas. The family enjoyed the meal.
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)
More From Cooking Light
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
- 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
- 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.
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