4 skinless boneless chicken breast halves
1/2 Cup whole-wheat flour
Freshly ground black pepper 1 Tablespoon olive oil
1 1/2 Teaspoons unsalted butter
1/3 Cup port wine
1 Cup Nonfat Veg Chicken Broth, Low Sod — Or Nf Chicken
Broth 2 Teaspoons cornstarch
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.
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 <reggie@reggie.com>