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Sautéed Chicken Breasts with Cherry-Port Sauce

Sautéed Chicken Breasts with Cherry-Port Sauce

2 teaspoons olive oil
1/2 cup chopped red onion
1/2 teaspoon curry powder
1/4 teaspoon ground cinnamon
4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup ruby port or other sweet red wine
1/4 cup fat-free, less-sodium chicken broth
1/4 cup cherry preserves or seedless raspberry jam

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, curry, and cinnamon; sauté for 2 minutes. Sprinkle chicken with salt and pepper, and add to skillet. Sauté for 2 minutes on each side. Add the port, broth, and preserves, stirring until preserves melt. Cover, reduce heat, and simmer for 10 minutes or until the chicken is done.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

CALORIES 205 (17% from fat); FAT 3.8g (sat 0.7g,mono 2.1g,poly 0.5g); IRON 1.2mg; CHOLESTEROL 66mg; CALCIUM 26mg; CARBOHYDRATE 15.4g; SODIUM 261mg; PROTEIN 26.9g; FIBER 0.8g

Cooking Light, MARCH 1999
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