Sautéed Chicken Breasts with Cherry-Port Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 17%
  • Fat: 3.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 26.9g
  • Carbohydrate: 15.4g
  • Fiber: 0.8g
  • Cholesterol: 66mg
  • Iron: 1.2mg
  • Sodium: 261mg
  • Calcium: 26mg

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

  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.
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