Recipe: Sauted Chicken Breast With Blueberry-Port Sauce
[2008-7-16]
Tag : Diced Onion
Chicken is coated with a lovely wine sauce and dotted with fresh blueberries. Try to use small berries to balance the dish.
• 4 boneless, skinless chicken breasts
• Coarse salt and freshly ground pepper
• 1 tablespoon olive oil
• 1 cup diced onion
• 4 garlic cloves, chopped
• 1 to 2 teaspoons chopped fresh rosemary
• ½ cup tawny port
• 1 cup reduced-sodium chicken broth
• 1 cup fresh blueberries
Season chicken with salt and pepper. In a large skillet over medium-high heat, add oil. Brown chicken on both sides until just cooked through. Remove to a plate. In the same skillet, sauté onion, garlic and rosemary until onion softens. Add port and reduce by half. Add chicken broth and bring to a boil. Reduce heat and cook for 5 minutes. Return chicken to the pan and cook for 2 to 3 minutes, or until chicken is warmed through, turning frequently to coat with sauce. Add blueberries and cook for 1 minute. Makes 4 servings.
Per serving: 253 calories (21 percent from fat), 5 grams fat (1 gram saturated), 66 mg cholesterol, 30 g protein, 14 g carbohydrates, 2 g fiber, 208 milligrams sodium.
Chicken is coated with a lovely wine sauce and dotted with fresh blueberries. Try to use small berries to balance the dish.
• 4 boneless, skinless chicken breasts
• Coarse salt and freshly ground pepper
• 1 tablespoon olive oil
• 1 cup diced onion
• 4 garlic cloves, chopped
• 1 to 2 teaspoons chopped fresh rosemary
• ½ cup tawny port
• 1 cup reduced-sodium chicken broth
• 1 cup fresh blueberries
Season chicken with salt and pepper. In a large skillet over medium-high heat, add oil. Brown chicken on both sides until just cooked through. Remove to a plate. In the same skillet, sauté onion, garlic and rosemary until onion softens. Add port and reduce by half. Add chicken broth and bring to a boil. Reduce heat and cook for 5 minutes. Return chicken to the pan and cook for 2 to 3 minutes, or until chicken is warmed through, turning frequently to coat with sauce. Add blueberries and cook for 1 minute. Makes 4 servings.
Per serving: 253 calories (21 percent from fat), 5 grams fat (1 gram saturated), 66 mg cholesterol, 30 g protein, 14 g carbohydrates, 2 g fiber, 208 milligrams sodium.
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