Chicken With Cranberry-Port Sauce

• 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

1. Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.
2. Dredge the chicken in breadcrumbs. Add to pan, and cook 2 minutes on each side or until lightly browned.
3. 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.
4. 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.

olive oil, cooking spray, chicken breast halves, italian seasoned breadcrumbs, chicken broth, tawny port, cranberry chutney, cornstarch, fresh coarse ground black pepper, sage

Taken from www.food.com/recipe/chicken-with-cranberry-port-sauce-335039 (may not work)