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
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.