Sautéed Chicken Breasts With Cherry-Port Sauce

• 2 teaspoons olive oil
• 1/2 cup chopped red onion
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cinnamon
• 4 (4-ounce) skinned, boned chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup ruby port or other sweet red wine
• 1/4 cup fat-free, less-sodium chicken broth
• 1/4 cup cherry preserves or seedless raspberry jam

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, curry, and cinnamon; saute for 2 minutes. Sprinkle chicken with salt and pepper, and add to skillet. Saute for 2 minutes on each side. Add the port, broth, and preserves, stirring until preserves melt. Cover, reduce heat, and simmer for 10 minutes or until the chicken is done.

olive oil, red onion, curry powder, ground cinnamon, salt, black pepper, ruby port, chicken broth, cherry preserves

Taken from www.myrecipes.com/recipe/sauted-chicken-breasts-with-cherry-port-sauce (may not work)