Grilled Chicken With Marsala Currant Cream Sauce
|Dry marsala wine||1 1⁄2 Cup (24 tbs), divided|
|Sliced shiitake mushroom caps||1 Cup (16 tbs)|
|Dried currants||1⁄4 Cup (4 tbs)|
|Fat-free chicken broth||4 1⁄4 Cup (68 tbs), divided|
|Thinly sliced leek||2 Cup (32 tbs)|
|Chopped shallots||1⁄2 Cup (8 tbs)|
|Evaporated skimmed milk||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Skinned boned chicken breast halves||24 Ounce (6 Breast Halves, 4 Ounce Each)|
|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.
Heat 1/4 cup broth in a medium nonstick skillet over medium-high heat until hot.
Add leek and shallots, and saute 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.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place chicken on grill rack, and grill, covered, 6 minutes on each side or until chicken is done.
Spoon cream sauce over chicken.