Chicken with Cranberry-Port Sauce

Chicken with Cranberry-Port Sauce
Photo by Photography: Randy Mayor


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

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...

View full recipe at My Recipes


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