Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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

Recipe by Cooking Light December 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

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

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

315 calories; calories from fat 7%; fat 2.7g; saturated fat 0.7g; mono fat 0.7g; poly fat 0.7g; protein 41.2g; carbohydrates 21.4g; fiber 1.5g; cholesterol 99mg; iron 1.8mg; sodium 315mg; calcium 36mg.
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