Sautéed Chicken Breasts with Cherry-Port Sauce

Yield:

4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 205
Caloriesfromfat 17 %
Fat 3.8 g
Satfat 0.7 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 26.9 g
Carbohydrate 15.4 g
Fiber 0.8 g
Cholesterol 66 mg
Iron 1.2 mg
Sodium 261 mg
Calcium 26 mg

Ingredients

2 teaspoons olive oil
1/2 cup chopped red onion
1/2 teaspoon curry powder
1/4 teaspoon ground cinnamon
4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup ruby port or other sweet red wine
1/4 cup fat-free, less-sodium chicken broth
1/4 cup cherry preserves or seedless raspberry jam

Preparation

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, curry, and cinnamon; sauté for 2 minutes. Sprinkle chicken with salt and pepper, and add to skillet. Sauté for 2 minutes on each side. Add the port, broth, and preserves, stirring until preserves melt. Cover, reduce heat, and simmer for 10 minutes or until the chicken is done.

Note:

Victoria Abbott Riccardi,

March 1999