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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Look for bottled roasted chestnuts at gourmet and specialty markets. Garnish with fresh tarragon sprigs. Ingredients:
cooking spray |
8 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 cups sliced mushrooms |
1 cup frozen pearl onions |
1 teaspoon minced garlic |
1 tablespoon all-purpose flour |
1 cup sweet vermouth |
1 cup peeled roasted chestnuts |
1 cup fat-free, less-sodium chicken broth |
1 tablespoon chopped fresh parsley |
1 teaspoon chopped fresh tarragon |
1/4 cup dried cranberries |
Directions:
1. Preheat oven to 350°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of chicken to pan, and cook 2 minutes on each side or until lightly browned. Place on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining chicken. Bake at 350° for 25 minutes or until chicken is done.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms, onions, and garlic to pan. Sprinkle flour over the mushroom mixture, and cook for 2 minutes or until flour is lightly browned, stirring constantly. Add 1 cup vermouth to pan, scraping pan to loosen browned bits, and boil for 30 seconds. Add chestnuts, broth, parsley, tarragon, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; return to a boil. Reduce heat, and simmer until sauce is reduced to 2 cups (about 10 minutes). Add cranberries to pan, and cook for 2 minutes.
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