Chicken with Port Wine Sauce

Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1 tablespoon cheese)
Source: Cooking Light, June 2004
CL Comments: If you aren't a Gorgonzola fan, try crumbled goat cheese instead. Serve with mashed sweet potatoes and steamed sugar snap peas or asparagus.
Comments from an AL Kitchen: A quick and tasty dinner. I was attracted to this recipe due to the Port Wine and Gorgonzola. The herbs give the chicken a nice flavor and the sauce is simple and quick to prepare. I would prefer a thicker sauce. Nothing stellar, but good.


1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

1/4 cup port or other sweet red wine
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon butter

1/4 cup (1 ounce) crumbled Gorgonzola cheese


  1. To prepare chicken, heat a large nonstick skillet over medium-high heat. Combine paprika, thyme, salt, and pepper; rub evenly over chicken. Lightly coat pan with cooking spray. Add the chicken to pan; cook 4 minutes on each side or until done.
  2. To prepare sauce, combine port and broth in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until reduced to 1/4 cup. Remove from heat; stir in butter until melted. Spoon sauce over chicken, and sprinkle with cheese.


Healthy Units: 6 per serving
CALORIES 264 (25% from fat); FAT 7.2g (sat 3.7g, mono 2g, poly 0.8g); PROTEIN 41g; CARB 2.4g; FIBER 0.3g; CHOL 112mg; IRON 1.6mg; SODIUM 460mg; CALC 69mg;

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