Chicken with Port Wine Sauce

If you aren't a Gorgonzola fan, try crumbled goat cheese instead. Serve with mashed sweet potatoes and steamed sugar snap peas or asparagus.


4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 264
Caloriesfromfat 25 %
Fat 7.2 g
Satfat 3.7 g
Monofat 2 g
Polyfat 0.8 g
Protein 41 g
Carbohydrate 2.4 g
Fiber 0.3 g
Cholesterol 112 mg
Iron 1.6 mg
Sodium 460 mg
Calcium 69 mg


1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/4 cup port or other sweet red wine
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon butter
Remaining ingredient:
1/4 cup (1 ounce) crumbled Gorgonzola cheese


To prepare chicken, heat a large nonstick skillet over medium-high heat. Combine paprika, thyme, salt, and pepper; rub evenly over chicken. Lightly coat pan with cooking spray. Add the chicken to pan; cook 4 minutes on each side or until done.

To prepare sauce, combine port and broth in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until reduced to 1/4 cup. Remove from heat; stir in butter until melted. Spoon sauce over chicken, and sprinkle with cheese.

Karen Levin,

Cooking Light

June 2004
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