Chicken with Cranberry-Port Sauce
- Number of Servings: 4
Ingredients
2 teaspoons olive oilCooking spray4 (6-ounce) skinless, boneless chicken breast halves1 1/2 tablespoons Italian-seasoned breadcrumbs1/2 cup fat-free,less-sodium chicken broth1/4 cup tawny port or other sweet red wine1/4 cup cranberry chutney (such as Crosse and Blackwell)1 teaspoon cornstarch1/8 teaspoon coarsely ground black pepper1/8 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.
Number of Servings: 4
Recipe submitted by SparkPeople user WAZAROO.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user WAZAROO.
Nutritional Info Amount Per Serving
- Calories: 98.2
- Total Fat: 2.3 g
- Cholesterol: 20.6 mg
- Sodium: 274.1 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 0.5 g
- Protein: 9.4 g
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