Grilled Chicken with Marsala-Currant Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
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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