1 1/4 cup dry white wine
3/4 cup orange juice
1 1/2 tablespoons cornstarch
1 tablespoon light brown sugar
1 tablespoon molasses
2 teaspoons balsamic vinegar
1 tablespoon minced fresh ginger
1 teaspoon Herbs De Provence
1/2 teaspoon salt
2/3 cup dried unsweetened cranberries
Cooking spray
6 boneless, skinless chicken breasts (approximately 2 1/2 pounds), any excess fat removed
1/4 cup minced fresh parsley
In a small saucepan, bring wine and orange juice to a boil. Whisk in the cornstarch, brown sugar and molasses until mixture is smooth. Add all the rest of the ingredients except the chicken and parsley, reduce the heat to low, and simmer the sauce until thickened, about 15-20 minutes.
Preheat the broiler. Place a rack on a tin foil covered baking sheet. Spray the rack with cooking spray and place the chicken breasts on the rack. Broil the chicken 2-3 inches from the heat, 4-5 minutes on each side, or until cooked through and beginning to brown.
To serve: With a spatula, remove each chicken breast from the rack and transfer them to plates. Top each with 1/6 of the sauce and garnish with some of the parsley. Optional side dishes: rice pilaf or potatoes.
Yield: 6 entree servings.
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