Chicken with Port Wine Sauce(R T)

1. 1

   Occasionally you need something quick but special to serve guests on short notice.

2. 2

   Try this chicken with port wine sauce.

3. 3

   Choose one of the less expensive non-vintage ruby or tawny ports for this sauce.

4. 4

   Its slightly nutty taste adds an elegant character.

5. 5

   Serve it with rice and freshly steamed Swiss chard.

6. 6

   Rinse chicken breast halves under cold, running water; pat dry.

7. 7

   Remove all visible fat.

8. 8

   Combine whole wheat flour and a few grinds of black pepper on a plate or shallow dish.

9. 9

   Dredge chicken breasts in flour, shake off excess and set aside.

10. 10

    Heat olive oil in large, heavy, non-stick skillet until rippling; add butter and heat just until foam subsides.

11. 11

    Add chicken breasts and saute until lightly browned, about 4 minutes.

12. 12

    Turn and saute on other side 4 to 6 minutes or until done.

13. 13

    Remove from pan.

14. 14

    Add port wine to pan, stirring into pan drippings.

15. 15

    Cook over medium-high heat until liquid is reduced by half, about 1 minute.

16. 16

    Combine chicken broth with cornstarch and add to pan.

17. 17

    Cook until thickened and bubbly, about 2 minutes.

18. 18

    Return chicken breasts to pan and heat through.

19. 19

    Serve immediately with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.