Chicken Thighs with Green Olive, Cherry & Port Sauce

• 1-1/2 pounds boneless, skinless chicken thighs, trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon: reshly ground pepper
• 1/4 cup all-purpose flour
• 3/4 cup port or cranberry juice cocktail, divided (see Ingredient Note)
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 4 cloves garlic, minced
• 3/4 cup reduced-sodium chicken broth
• 1/4 cup dried cherries or dried cranberries
• 1/4 cup sliced pitted green olives
• 2 tablespoons red-wine vinegar
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano

1. Season chicken with salt and pepper on both sides. Place flour in a shallow dish. Add chicken and turn to coat.
2. Measure out 4 teaspoons of the flour to a small bowl and whisk in 1/4 cup port (or cranberry juice cocktail) until smooth (discard the remaining flour).
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned on the outside and no longer pink in the middle, about 4 minutes per side. Transfer to a plate.
4. Add the remaining 1 teaspoon oil and garlic to the pan; cook, stirring, until fragrant, about 30 seconds.
5. Add the flour-port mixture, the remaining 1/2 cup port (or juice), broth, dried cherries (or dried cranberries), olives, vinegar, brown sugar and oregano.
6. Bring to a boil, stirring. Reduce heat to a simmer and cook, stirring occasionally, until the sauce has thickened, 4 to 6 minutes.
7. Return the chicken to the pan along with any accumulated juices. Turn to coat with sauce and cook until heated through, about 2 minutes. Serve the chicken with the sauce.

Tips

Ingredient note: Port is a fortified wine that provides an immediate depth of flavor in cooking. Look for it at a liquor store or in the wine section of the supermarket. Per serving: 366 calories; 15 g fat (3 g saturated fat, 8 g mono unsaturated fat); 85 mg cholesterol; 20 g carbohydrates; 25 g protein; 1 g fiber; 445 mg sodium; 274 mg potassium Nutrition Bonus: Selenium (24% daily value). Exchanges: 1 carbohydrate (other), 3 lean meat, 1 fat Contributed by: EatingWell.com