4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
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
How to Make It
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.
Made to recipe except increased portion-size of chicken pieces. Super-easy. Great flavors, lovely presentation. Served with steamed green beans & a basmati/almond pilaf. Would be a great choice for guests.
delicious! and so easy to make (I'm a newbie with cooking). next time I will probably use larger pieces of chicken, 6 oz. because it just wasn't filling enough. since it has a curry undertone, i served it with http://www.myrecipes.com/recipe/roasted-curry-cauliflower-10000001571524
This dish is absolutely outstanding! I would serve this to anyone I wanted to impress. I didn't have cherry jam, so I use raspberry or strawberry and it still tastes good with either. My boyfriend loves this dish and keeps asking for more.
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