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Grilled Chicken With Marsala Currant Cream Sauce

Healthycooking's picture
Ingredients
  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)
  Cornstarch 2 Teaspoon
  Lemon juice 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Skinned boned chicken breast halves 24 Ounce (6 Breast Halves, 4 Ounce Each)
  Vegetable cooking spray 1
Directions

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.

Recipe Summary

Method: 
Grilling
Ingredient: 
Chicken

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