Sweet Vermouth Chicken

Sweet Vermouth Chicken Recipe

Becky Luigart-Stayner

Look for bottled roasted chestnuts at gourmet and specialty markets. Garnish with fresh tarragon sprigs.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

Billy Strynkowski,

December 2005
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