Chicken in Cherry Marsala Sauce

If you can't find dried cherries, use regular dried cranberries.

Yield: 4 servings (serving size: 1 breast half and about 1/4 cup sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 16%
  • Fat: 5.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 40.5g
  • Carbohydrate: 13.7g
  • Fiber: 1.1g
  • Cholesterol: 101mg
  • Iron: 2.1mg
  • Sodium: 464mg
  • Calcium: 33mg

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

Preparation

  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.
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