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 ½ tablespoons Italian-seasoned breadcrumbs; ½ cup fat-free, less-sodium chicken broth; ¼ cup tawny port or other sweet red wine; ¼ cup cranberry chutney (such as Crosse and Blackwell); 1 teaspoon cornstarch; ⅛ teaspoon coarsely ground black pepper; ⅛ teaspoon dried rubbed sage

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daneanp

06/14/2014

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

12/06/2013

not bad i would make it again but make more sauce

JM1212

01/09/2011

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

12/21/2008

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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Chicken with Cranberry-Port Sauce

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