Chicken with Cranberry-Port Sauce

4 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
September 2003
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 262
  • Caloriesfromfat 15%
  • Fat 4.5g
  • Satfat 0.9g
  • Monofat 2.2g
  • Polyfat 0.7g
  • Protein 40g
  • Carbohydrate 12.6g
  • Fiber 0.1g
  • Cholesterol 99mg
  • Iron 1.4mg
  • Sodium 234mg
  • Calcium 25mg

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.

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Ratings & Reviews

daneanp's Review

TaraTubb
June 14, 2014
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

curley
December 06, 2013
not bad i would make it again but make more sauce

JM1212's Review

JM1212
January 10, 2011
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

daneanp
December 21, 2008
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.
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