Garlic Cranberry Chicken

• 8 green onions, chopped
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1/2 cup dried cranberries
• 1 whole garlic bulb, cloves separated and peeled
• 1 bay leaf
• 1-1/2 cups white wine or reduced-sodium chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon dried basil
• 6 bone-in chicken breast halves (7 ounces each)
• 1/4 cup dried cranberries
• 1/4 cup boiling water
• 4-1/2 teaspoons butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/4 cup fat-free half-and-half

1. Place the onions, celery, carrots, cranberries, garlic and bay leaf in a 13-in. x 9-in. baking dish coated with cooking spray. Add wine or broth. Combine the salt, pepper and basil; sprinkle over chicken. Place over vegetable mixture.
2. Bake, uncovered, at 350u0b0 for 70-80 minutes or until chicken juices run clear. Remove chicken; keep warm. Strain cooking liquid; discard vegetable mixture. Skim fat from liquid and set aside 1-1/3 cups.
3. For sauce, place cranberries in a small bowl; add boiling water. Let stand for 3 minutes; drain and discard liquid. Set berries aside.
4. In a nonstick saucepan coated with cooking spray, melt butter. Stir in the flour, salt and pepper until smooth. Gradually whisk in reserved cooking liquid. Bring to a boil; cook 1-2 minutes longer or until thickened. Stir in half-and-half and reserved cranberries; heat through. Serve with chicken.

green onions, celery, carrots, cranberries, garlic, bay leaf, white wine, salt, white pepper, basil, chicken, cranberries, boiling water, butter, allpurpose, salt, white pepper

Taken from www.tasteofhome.com/recipes/garlic-cranberry-chicken/ (may not work)