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Sweet Vermouth Chicken

Becky Luigart-Stayner

Yield 8 servings (serving size: 1 chicken breast half and 1/4 cup sauce)
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

Nutrition Information

  • calories 315
  • caloriesfromfat 7 %
  • fat 2.7 g
  • satfat 0.7 g
  • monofat 0.7 g
  • polyfat 0.7 g
  • protein 41.2 g
  • carbohydrate 21.4 g
  • fiber 1.5 g
  • cholesterol 99 mg
  • iron 1.8 mg
  • sodium 315 mg
  • calcium 36 mg

How to Make It

  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.