1 1/2 pounds boneless, skinless chicken breasts
3/4 pounds white button or cremini mushrooms, sliced
2 scallions, thinly sliced
2 tablespoons white vermouth or white wine
1 teaspoon fresh thyme, chopped
1/4 teaspoon salt
1 cup brown rice
2 tablespoons dried cranberries* (or tart dried cherries)
1 (14 1/2 ounce) can low-sodium chicken broth or home-made stock
Preheat oven to 350º.
Spray a Dutch oven with nonstick spray and set over medium heat. Add
chicken in one layer, working in batches if necessary, and cook until
browned on one side, about 2 minutes. Do not cook on other side, just
transfer to a plate.
Add mushrooms and scallions to Dutch oven; cook, stirring frequently,
until mushrooms give off their liquid and it reduces to a glaze,
about 4 minutes. Add vermouth and simmer for 10 seconds, scrapping up
browned bits from bottom of pot.
Add thyme, salt, and pepper, stirring constantly, until fragrant,
about 10 seconds. Add rice and cranberries, stir once, then stir in
broth. Add chicken breasts, browned sided up, and bring to a simmer.
Remove Dutch oven from heat, cover, and bake until chicken is cooked
through and rice is tender but still toothsome, about 55 minutes.
Serves 6 (6 points per serving)
*Try to find unsweetened dried cranberries if you can.