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Sautéed Chicken Breasts with Cherry-Port Sauce

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

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

Nutrition 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

How to Make It

  1. 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.