Chicken with Port Wine Sauce(R T)
Yield
servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| ½ | cup |
whole-wheat flour
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 ½ | Teaspoons |
butter, unsalted
|
*
|
| ⅓ | cup |
port wine
|
*
|
| 1 | cup |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 2 | Teaspoons |
cornstarch
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 118 | ml |
whole-wheat flour
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 15 | ml |
olive oil
|
|
| 1.5 | Teaspoons |
butter, unsalted
|
*
|
| 79 | ml |
port wine
|
*
|
| 237 | ml |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 2 | Teaspoons |
cornstarch
|
*
|
Directions
Occasionally you need something quick but special to serve guests on short notice.
Try this chicken with port wine sauce.
Choose one of the less expensive non-vintage ruby or tawny ports for this sauce.
Its slightly nutty taste adds an elegant character.
Serve it with rice and freshly steamed Swiss chard.
Rinse chicken breast halves under cold, running water; pat dry.
Remove all visible fat.
Combine whole wheat flour and a few grinds of black pepper on a plate or shallow dish.
Dredge chicken breasts in flour, shake off excess and set aside.
Heat olive oil in large, heavy, non-stick skillet until rippling; add butter and heat just until foam subsides.
Add chicken breasts and sauté until lightly browned, about 4 minutes.
Turn and sauté on other side 4 to 6 minutes or until done.
Remove from pan.
Add port wine to pan, stirring into pan drippings.
Cook over medium-high heat until liquid is reduced by half, about 1 minute.
Combine chicken broth with cornstarch and add to pan.
Cook until thickened and bubbly, about 2 minutes.
Return chicken breasts to pan and heat through.
Serve immediately with rice.
