Chicken With Cranberry-Port Sauce - cooking recipe

Ingredients

2 teaspoons olive oil
cooking spray
4 (6 ounce) boneless skinless chicken breast halves
1 1/2 tablespoons Italian seasoned breadcrumbs
1/2 cup reduced-sodium fat-free chicken broth
1/4 cup tawny port or 1/4 cup other sweet red wine
1/4 cup cranberry chutney (such as Crosse and Blackwell)
1 teaspoon cornstarch
1/8 teaspoon fresh coarse ground black pepper
1/8 teaspoon dried rubbed sage

Preparation

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.