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Title: Chicken With Port Wine Sauce
Yield: 4

Ingredients

      4    skinless boneless chicken
           -breast ha; lves
    1/2 c  whole-wheat flour
      1    freshly ground black pepper
      1 tb olive oil
  1 1/2 ts unsalted butter
    1/3 c  port wine
      1 c  nonfat veg chicken broth;
           -low sod, or nf chicken
      1    broth
      2 ts cornstarch

Instructions

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 saute
until lightly browned, about 4 minutes. Turn and saute on other side 4-6
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.

Preparation time: 20 minutes

Serves 4

Published Wednesday, March 5, 1997, in the
San Jose Mercury News. Copied with permission.

This was pretty good.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork


Per serving: 263 Calories (kcal); 7g Total Fat; (23% calories from fat);
32g Protein; 15g Carbohydrate; 72mg Cholesterol; 203mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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