Port wine creates a simple sauce that competes with the best French reductions!
Serves 2
Ingredients:2 large chicken breast halves, boneless and skinless
1/4 teaspoon table salt-iodized
1/4 teaspoon black pepper
1/2 cup port wine
1/4 cup steak sauce
1 1/4 teaspoon olive oil
1/4 teaspoon table salt-iodized
1/4 teaspoon black pepper
1/2 cup port wine
1/4 cup steak sauce
1 1/4 teaspoon olive oil
Directions:
Pat chicken dry and season with salt and pepper. In a small bowl whisk together port, Steak sauce and olive oil. Spray a non-stick skillet with pan spray, and place over moderately high heat until hot. Cook chicken 5 minutes per side, or longer until cooked thoroughly. Transfer chicken to a warm platter. Pour port mixture carefully down side of skillet and boil, stirring until reduced to about 2 tablespoons. Serve chicken with glaze.
Pat chicken dry and season with salt and pepper. In a small bowl whisk together port, Steak sauce and olive oil. Spray a non-stick skillet with pan spray, and place over moderately high heat until hot. Cook chicken 5 minutes per side, or longer until cooked thoroughly. Transfer chicken to a warm platter. Pour port mixture carefully down side of skillet and boil, stirring until reduced to about 2 tablespoons. Serve chicken with glaze.
Nutrient Analysis per Serving:
Calories: 300
Protein: 39 grams
Fat: 5.5 grams
Carbohydrates: 13 grams
Calories: 300
Protein: 39 grams
Fat: 5.5 grams
Carbohydrates: 13 grams
