Recipe by Cooking Light April 1996


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

237 calories; calories from fat 13%; fat 3.5g; saturated fat 0.9g; mono fat 1.1g; poly fat 0.8g; protein 33.6g; carbohydrates 16.3g; fiber 0.7g; cholesterol 73mg; iron 2.2mg; sodium 261mg; calcium 80mg.