Chicken paillard with cranberry port sauce

Prep: 20 minutes Cook: 20 minutes Makes: 6 servings The chicken may be made 6 hours ahead through Step 1, covered and refrigerated. 6 boneless, skinless chicken breast halves, about 6 ounces each Seasoning salt Freshly ground black pepper 1 tablespoon olive oil 3⁄4 cup chicken stock 3 tablespoons tawny port 1⁄2 cup cranberry sauce 2 tablespoons finely chopped parsley

1. Place a chicken breast half between two pieces of plastic wrap on a wooden cutting board. Using a mallet or the bottom of a saucepan, evenly pound it 1⁄8-inch thick. Season with salt and pepper. Repeat with remaining chicken pieces, replacing the plastic wrap as needed.

2. Heat a large nonstick skillet on medium-high heat; add the olive oil. When oil shimmers, cook the paillards, working in batches and adding oil as needed, 2-3 minutes per side or until no pinkness remains. Transfer the paillards to a side platter, overlapping them for a pretty presentation. Cover with foil, and keep warm.

3. Add the stock and port to the skillet; stir to deglaze the pan by scraping up the brown bits. Add the cranberry sauce; whisk together until slightly reduced and a sauce forms, about 2 minutes. Spoon the sauce over the chicken, garnish with parsley and serve immediately.

Nutrition information per serving: 241 calories, 6 g fat, 1 g saturated fat, 94 mg cholesterol, 10 g carbohydrates, 7 g sugar, 35 g protein, 101 mg sodium, 0 g fiber