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.

Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 25%
  • Fat: 7.2g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.8g
  • Protein: 41g
  • Carbohydrate: 2.4g
  • Fiber: 0.3g
  • Cholesterol: 112mg
  • Iron: 1.6mg
  • Sodium: 460mg
  • Calcium: 69mg

Ingredients

  • Chicken:
  • 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
  • Sauce:
  • 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

Preparation

  1. 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.
  2. 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.
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