Chicken With Cranberry-Port Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
From Cooking Light. September 2003. Serve with a spinach salad and wild rice pilaf. Ingredients:
2 teaspoons olive oil |
cooking spray |
4 (6 ounce) boneless skinless chicken breast halves |
1 1/2 tablespoons italian seasoned breadcrumbs |
1/2 cup reduced-sodium fat-free chicken broth |
1/4 cup tawny port or 1/4 cup other sweet red wine |
1/4 cup cranberry chutney (such as crosse and blackwell) |
1 teaspoon cornstarch |
1/8 teaspoon fresh coarse ground black pepper |
1/8 teaspoon dried rubbed sage |
Directions:
1. Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.
2. Dredge the chicken in breadcrumbs. Add to pan, and cook 2 minutes on each side or until lightly browned.
3. 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.
4. 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.
|
|