Sweet Vermouth Chicken

Sweet Vermouth Chicken
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon all-purpose flour
  • 2 cups sliced mushrooms
  • 2 cups sliced mushrooms
  • 8 (6-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon all-purpose flour
  • 1 teaspoon minced garlic
  • 1 teaspoon minced garlic
  • + 21 more ingredients
    • ½ teaspoon salt, divided
    • ½ teaspoon salt, divided
    • 1 cup sweet vermouth
    • 1 cup sweet vermouth
    • 1 cup peeled roasted chestnuts
    • 1 cup peeled roasted chestnuts
    • ½ teaspoon freshly ground black pepper, divided
    • Cooking spray
    • 1 teaspoon chopped fresh tarragon
    • 1 teaspoon chopped fresh tarragon
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh parsley
    • 1 cup frozen pearl onions
    • 1 cup frozen pearl onions
    • 8 (6-ounce) skinless, boneless chicken breast halves
    • ½ teaspoon freshly ground black pepper, divided
    • 1 cup fat-free, less-sodium chicken broth
    • Cooking spray
    • ¼ cup dried cranberries
    • 1 cup fat-free, less-sodium chicken broth
    • ¼ cup dried cranberries

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 cook...

View full recipe at My Recipes

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