Chicken with Cranberry-Port Sauce

By kaydeis

Ingredients

• 2 tsp olive oil
• Cooking spray
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 1/2 Tbs 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 tsp cornstarch
• 1/8 tsp coarsely ground black pepper
• 1/8 tsp dried rubbed sage

Preparation

Step 1

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.

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.

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.

Servings: 4

Nutrition Facts
Nutrition (per serving): 228 calories, 52 calories from fat, 5.5g total fat, 73.1mg cholesterol, 430.2mg sodium, 246.6mg potassium, 7.4g carbohydrates, 1.7g fiber, <1g sugar, 27.2g protein, 7 points.

Source
Source: Cooking Light, SEPTEMBER 2003