Chicken with Cranberry-Port Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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