Sweet Vermouth Chicken

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 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.

cooking spray, skinless, salt, freshly ground black pepper, mushrooms, frozen pearl onions, garlic, flour, sweet vermouth, chestnuts, chicken broth, parsley, tarragon, cranberries

Taken from www.myrecipes.com/recipe/sweet-vermouth-chicken (may not work)