Chicken with Cranberry-Port Sauce

Recipe from Cooking Light magazine - Sept 2003 issue

Yield:  4 servings (4 chicken breasts)

Ingredients:

2 tsp olive oil

Cooking spray

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

1 1/2 Tbsp Italian-seasoned breadcrumbs

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

1/4 cup tawny port or other sweet red wine

1/4 cup cranberry-chutney

1 tsp cornstarch

1/8 tsp coarsely ground black pepper

1/8 tsp dried rubbed sage

Directions:

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.