Chicken with Cranberry-Port Sauce

Name: Chicken with Cranberry-Port Sauce
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Ingredients: 2 teaspoons olive oil; Cooking spray; 4 (6-ounce) skinless, boneless chicken breast halves; 1 1/2 tablespoons Italian-seasoned breadcrumbs; 1/2 cup fat-free, less-sodium chicken broth; 1/4 cup tawny port or other sweet red wine; 1/4 cup cranberry chutney (such as Crosse and Blackwell); 1 teaspoon cornstarch; 1/8 teaspoon coarsely ground black pepper; 1/8 teaspoon dried rubbed sage

4 Reviews

ADD YOUR REVIEW

Yield

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

Holiday-inspired flavors give this weeknight chicken dish a fragrant boost. Serve with quick-cooking wild rice and a spinach salad.

Ingredients

2 teaspoons olive oil
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 tablespoons Italian-seasoned breadcrumbs
1/2 cup fat-free, less-sodium chicken broth
1/4 cup tawny port or other sweet red wine
1/4 cup cranberry chutney (such as Crosse and Blackwell)
1 teaspoon cornstarch
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon dried rubbed sage

How to Make It

Step 1

Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Dredge the chicken in breadcrumbs. Add to pan, and cook 2 minutes on each side or until lightly browned.

Step 2

Combine broth and remaining ingredients, stirring with a whisk. Add to pan; reduce heat to medium. Cover and cook 10 minutes or until chicken is done.

Step 3

Remove chicken from the pan. Bring broth mixture to a boil, and cook until reduced to 1/2 cup (about 1 minute). Spoon sauce over chicken.

Ratings & Reviews

daneanp's Review

2014-06-14T17:58:23-04:00 TaraTubb

This is good. I couldn't find the chutney so I used a good quality cranberry blueberry preserve instead. The chicken turned out really tender and moist. I thought the bread crumbs made it a little strange though because they got soggy, of course. Next time, I will leave that part out and maybe up the cornstarch a bit. We served this with au gratin potatoes and steamed snap peas. The family enjoyed the meal.

curley's Review

2013-12-06T08:24:09-05:00 curley

not bad i would make it again but make more sauce

JM1212's Review

2011-01-09T21:02:50-05:00 JM1212

I didn't really like it. The kids wouldn't eat it. My husband only ate it to be encouraging. I guess I wanted more flavor.

TaraTubb's Review

2008-12-21T01:50:40-05:00 daneanp

This was a tasty dish, definitely worthy of a special occasion, though good for an everyday meal too. I made my own chutney from a cooking light recipe and used it instead. I cooked sweet potatoes and broccoli to serve with it. I would make the dish again. One could probably replace the chicken with turkey breasts and make it for a holiday meal.

Chicken with Cranberry-Port Sauce

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Ratings & Reviews

daneanp's Review

curley's Review

JM1212's Review

TaraTubb's Review

Chicken with Cranberry-Port Sauce

Ingredients

Nutritional Information

How to Make It

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