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Chicken in Port Wine Sauce
Source: Burt Wolf's Table
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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Makes 4 servings
RECIPE INGREDIENTS
1/4 cup all-purpose flour
salt and pepper, to taste
4 skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 cup milk
1/4 cup low-fat cream cheese
1/4 cup sun-dried tomatoes
1/4 cup port wine
DIRECTIONS
Place the flour in a shallow plate. Lightly dredge the chicken breasts with the flour. Salt and pepper.
In a large skillet over medium heat, warm the oil. Add the chicken breasts and cook for 4 to 6 minutes on each side, or until cooked through. Remove the chicken and drain on paper towels.
Add the milk, cream cheese, sun-dried tomatoes, and port to the skillet. Stir well and bring the sauce to a boil. Reduce the heat to medium and simmer for 2
Place each breast on a plate. Top each serving with some of the sauce.
Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Makes 4 servings
Calories: 445
Fat. Total: 14g
Fiber: 1g
Carbohydrates, Total: 14g
Sodium: 301mg
% Cal. from Fat: 28%
Cholesterol: 150mg
Protein: 60g
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