Chicken with Cranberry-Port Sauce

Ingredients

• 1 teaspoon cornstarch 
• 0.1 teaspoon rubbed sage dried
• 0.5 cup less-sodium chicken broth fat-free
• 0.1 teaspoon coarsely ground pepper black
• 1.5 tablespoons italian-seasoned breadcrumbs 
• 0.3 cup cranberry chutney (such as Crosse and Blackwell)
• 2 teaspoons olive oil 
• 0.3 cup tawny port sweet
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• whisk

Directions

1. Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Dredge the chicken in breadcrumbs.
2. Add to pan, and cook 2 minutes on each side or until lightly browned.
3. Combine broth and remaining ingredients, stirring with a whisk.
4. Add to pan; reduce heat to medium. Cover and cook 10 minutes or until chicken is done.
5. Remove chicken from the pan. Bring broth mixture to a boil, and cook until reduced to 1/2 cup (about 1 minute). Spoon sauce over chicken.