Chicken with Mango-Port Sauce

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce 2  teaspoons  olive oil

Cooking spray

4  (6-ounce) skinless, boneless chicken breast halves

1 1/2  tablespoons  Italian-seasoned breadcrumbs

1/2  cup  fat-free, less-sodium chicken broth

1/4  cup  tawny port or other sweet red wine

1/4  cup  mango chutney (such as Major Greys)

1  teaspoon  cornstarch

1/8  teaspoon  coarsely ground black pepper

1/8  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.

Nutritional Information

Calories: 262

Fat: 4.5g

Protein: 40g

Carbohydrate: 12.6g