Chicken with Cranberry-Port Sauce

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.