Grilled Chicken with Marsala-Currant Cream Sauce

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

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.

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.

Carrie Latt Wiatt,

Cooking Light

April 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note