Ingredients:
8 green onions, chopped
2 celery ribs, chopped
2 med. Carrots, chopped
½ cup dried cranberries
1 whole garlic bulb, cloves separated and peeled
1 bay leaf
1 and ½ cups white wine or reduced-sodium chicken broth
½ tsp salt
½ tsp white pepper
½ tsp dried basil
6 bone-in chicken breast halves (7oz. each)
Sauce:
¼ cup dried cranberries
¼ cup boiling water
4 ½ tsp. butter
3 tablespoons all purpose flour
¼ tsp salt
1/8 tsp white pepper
¼ cup fat-free half and half.
Place onions, celery, carrots, cranberries, garlic and bay leaf in a
13x9x2 baking dish coated with cooking spray. Add wine or broth.
Combine salt, pepper
and basil: sprinkle over chicken. Place over vegetable mixture.
Bake uncovered at 350 for 70-80 minutes or until juices run clear.
Remove chicken; keep warm. Strain cooking liquid; discard vegetable
mixture. Skim fat and set aside 1 1/3 cups.
For sauce, place cranberries in a small bowl; add boiling water. Let
stand for 3 minutes; drain and discard liquid. Set berries aside.
In a nonstick saucepan coated with cooking spray, melt butter. Stir
in 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
Nutrition facts: 1 chicken breast half (skin removed)
with ¼ cup sauce equals 224 calories, 6 g fat(3 g saturated fat) 86
mg cholesterol, 393 mg sodium, 9 g carbohydrate, trace fiber, 30 g
protein.
