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Grilled Chicken with Marsala-Currant Cream Sauce

Yield 6 servings (serving size: 1 chicken breast half and 1/2 cup sauce)

Ingredients

  • 1 1/2 cups dry Marsala wine, divided
  • 1 cup sliced shiitake mushroom caps
  • 1/4 cup dried currants
  • 4 1/4 cups fat-free chicken broth, divided
  • 2 cups thinly sliced leek
  • 1/2 cup chopped shallots
  • 1/4 cup evaporated skimmed milk
  • 2 teaspoons cornstarch
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 6 (4-ounce) skinned, boned chicken breast halves
  • Vegetable cooking spray

Nutrition Information

  • calories 237
  • caloriesfromfat 13 %
  • fat 3.5 g
  • satfat 0.9 g
  • monofat 1.1 g
  • polyfat 0.8 g
  • protein 33.6 g
  • carbohydrate 16.3 g
  • fiber 0.7 g
  • cholesterol 73 mg
  • iron 2.2 mg
  • sodium 261 mg
  • calcium 80 mg

How to Make It

  1. Combine 1/4 cup wine, mushrooms, and currants in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes. Remove from heat, and set aside.

  2. Heat 1/4 cup broth in a medium nonstick skillet over medium-high heat. Add leek and shallots; sauté 10 minutes. Add remaining wine and remaining broth; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.

  3. Combine milk and cornstarch in a small bowl; stir until blended. Add milk mixture and mushroom mixture to skillet; bring to a boil, and cook 1 minute, stirring constantly. Remove from heat, and stir in lemon juice and salt; set aside, and keep warm.

  4. Prepare grill or broiler. Place chicken on grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until chicken is done. Spoon cream sauce over chicken.