Chicken Cutlets with Port & Berry Sauce

Chicken Cutlets with Port & Berry Sauce

Serves 4

This light and easy dish can be paired with brown rice and grilled asparagus for a hearty, healthy dinner.

2 Tbs. organic canola oil

4 6-oz. organic chicken breast cutlets, pounded thin

1/2 cup port wine

1/4 cup chicken broth

1/2 pint olallieberries or blackberries

1 Tbs. cold unsalted organic butter

1/2 tsp. minced fresh tarragon

Heat oil in large skillet over medium-high heat. Sauté two chicken cutlets until just cooked through, about 2 minutes per side. Remove from heat, place on sheet pan, cover, and keep warm. Repeat with remaining two cutlets.

Bring port, broth, and berries to a boil in small saucepan. Reduce heat, and simmer until reduced by half. Remove from heat, swirl in butter and tarragon until butter is just melted and sauce is lightly thickened.

Divide chicken among four plates, and spoon sauce over each. Serve immediately.

PER SERVING: 275 CAL; 35 G PROT; 11 G TOTAL FAT (3 G SAT FAT); 8 G CARB; 102 MG CHOL; 112 MG SOD; 2 G FIBER; 6 G SUGARS

From the Article in Better Nutrition Magazine:

Home > Food > Eat Smart

Berried Treasure

By Neil Zevnik

Packed with antioxidants and bursting with flavor, berries are a wholesome summertime treat

http://www.betternutrition.com/food/eatsmart/1085