Sautéed Chicken Breasts with Cherry-Port Sauce



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

Recipe from

Cooking Light

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


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


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.

Victoria Abbott Riccardi,

Cooking Light

March 1999
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