Sweet Vermouth Chicken

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)

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.

Nutritional Information

Calories:

315 (7% from fat)

Fat:

2.7g (sat 0.7g,mono 0.7g,poly 0.7g)

Protein:

41.2g

Carbohydrate:

21.4g

Fiber:

1.5g

Cholesterol:

99mg

Iron:

1.8mg

Sodium:

315mg

Calcium:

36mg