2 chicken breast halves, boneless and skinless
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup port wine
1/8 cup steak sauce
1 1/2 teaspoons olive oil
Pat chicken dry and season with salt and pepper. In a small
bowl whisk together port, steak sauce and olive oil. Spray a
nonstick skillet with pan spray and place over moderately
high heat until hot. Cook chicken 5 minutes per side or
longer until cooked thoroughly. Transfer chicken to a warm
platter. Pour port mixture carefully down side of skillet
and boil, stirring until reduce to about 2 tablespoons.
Service chicken with glaze.