Grilled Chicken with Marsala-Currant Cream Sauce



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


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


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
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