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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

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