Chicken with Cranberry-Port Sauce

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

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.

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.

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.

*** I used whole cranberry sauce when I could not find chutney

Makes 4 servings


Cooking Light
September 2003