*  Exported from  MasterCook  *
 
                     Chicken With Port Wine Sauce <R T>
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken/Turkey                   Low Fat
                 Main Dishes                      Eat-Lf Mailing List
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
 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
 <reggie@reggie.com>
 
 
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 NOTES : Cal  232.9
 Fat  6.6g
 Carb  14.6g
 Fib  2g
 Pro  27g
 Sod  132mg
 CFF  26.4%