Chicken in Cherry Marsala Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Cooking Light, September 2005. A nice twist on chicken marsala. Can substitute dried cranberries for the cherries and veal for the chicken. Ingredients:
2/3 cup dried cherries |
2/3 cup marsala |
2 teaspoons olive oil |
4 (6 ounce) boneless skinless chicken breast halves |
1/2 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
1 tablespoon butter |
1/4 cup finely chopped shallot |
1 tablespoon chopped fresh thyme |
1 cup reduced-sodium fat-free chicken broth |
Directions:
1. Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.
3. Add butter to pan, and cook until butter melts. Add shallots and thyme; sauté 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
4. Reduce heat to medium, and simmer 5 minutes or until sauce is slightly thick. Add chicken back to sauce and turn to coat.
5. Serve with brown rice.
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