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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Healthy cranberries add a burst of sweetness to this savory, garlicy chicken dish. Ingredients:
8 green onions, chopped |
2 celery ribs, chopped |
2 medium carrots, chopped |
1/2 cup dried cranberries |
1 whole garlic bulb, cloves separated and peeled |
1 bay leaf |
1-1/2 cups white wine or reduced-sodium chicken broth |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1/2 teaspoon dried basil |
6 bone-in chicken breast halves (7 ounces each) |
sauce: |
1/4 cup dried cranberries |
1/4 cup boiling water |
4-1/2 teaspoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1/4 cup fat-free half-and-half |
Directions:
1. Place the onions, celery, carrots, cranberries, garlic and bay leaf in a 13-in. x 9-in. baking dish coated with cooking spray. Add wine or broth. Combine the salt, pepper and basil; sprinkle over chicken. Place over vegetable mixture.
2. Bake, uncovered, at 350° for 70-80 minutes or until chicken juices run clear. Remove chicken; keep warm. Strain cooking liquid; discard vegetable mixture. Skim fat from liquid and set aside 1-1/3 cups.
3. For sauce, place cranberries in a small bowl; add boiling water. Let stand for 3 minutes; drain and discard liquid. Set berries aside.
4. In a nonstick saucepan coated with cooking spray, melt butter. Stir in the flour, salt and pepper until smooth. Gradually whisk in reserved cooking liquid. Bring to a boil; cook 1-2 minutes longer or until thickened. Stir in half-and-half and reserved cranberries; heat through. Serve with chicken. Yield: 6 servings.
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