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Chicken in Cherry Marsala Sauce

Yield 4 servings (serving size: 1 breast half and about 1/4 cup sauce)
If you can't find dried cherries, use regular dried cranberries.

Ingredients

  • 1/3 cup dried cherries
  • 1/3 cup Marsala
  • 2 teaspoons olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 teaspoon butter
  • 1/4 cup finely chopped shallots
  • 1 tablespoon chopped fresh thyme
  • 1/2 cup fat-free, less-sodium chicken broth

Nutrition Information

  • calories 297
  • caloriesfromfat 16 %
  • fat 5.4 g
  • satfat 1.4 g
  • monofat 2.6 g
  • polyfat 0.8 g
  • protein 40.5 g
  • carbohydrate 13.7 g
  • fiber 1.1 g
  • cholesterol 101 mg
  • iron 2.1 mg
  • sodium 464 mg
  • calcium 33 mg

How to Make It

  1. Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.

  3. Add butter to pan, and cook until butter melts. Add shallots and thyme; sauté 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat to medium, and simmer 2 minutes or until sauce is slightly thick. Serve chicken with sauce.