Chicken with Cranberry-Port Sauce

Ingredients

• ¹/₈ teaspoon dried rubbed sage
• 2 teaspoons olive oil
• Cooking spray
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 ½ tablespoons Italian-seasoned breadcrumbs
• ½ cup fat-free, less-sodium chicken broth
• ¼ cup cranberry chutney (such as Crosse and Blackwell)
• + 3 more ingredients
• • 1 teaspoon cornstarch
  • ¹/₈ teaspoon coarsely ground black pepper
  • ¼ cup tawny port or other sweet red wine

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. Cov...

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