Grilled Chicken with Marsala-Currant Cream Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 13%
  • Fat: 3.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 33.6g
  • Carbohydrate: 16.3g
  • Fiber: 0.7g
  • Cholesterol: 73mg
  • Iron: 2.2mg
  • Sodium: 261mg
  • Calcium: 80mg


  • 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


  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.
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