Ingredients
8 green onions, chopped2 celery ribs, chopped2 medium carrots, chopped1/2 cup dried cranberries1 whole garlic bulb, cloves separated and peeled1 bay leaf1-1/2 cups white wine or reduced-sodium chicken broth1/2 teaspoon salt1/2 teaspoon white pepper1/2 teaspoon dried basil6 bone-in chicken breast halves (7 ounces each)SAUCE:1/4 cup dried cranberries1/4 cup boiling water4-1/2 teaspoons butter3 tablespoons all-purpose flour1/4 teaspoon salt1/8 teaspoon white pepper1/4 cup fat-free half-and-half
Preparation
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.
Bake, uncovered, at 350° 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.
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 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.
