Grilled Chicken With Marsala Currant Cream Sauce Recipe
Ingredients
| Marsala wine | 1 1/2 Cup (16 tbs), divided | |
| 1 cup sliced shiitake mushroom caps | ||
| Currants | 1/4 Cup (16 tbs), dried | |
| 4 1/4 cups fat-free chicken broth, divided | ||
| Leek | 2 Cup (16 tbs), thinly sliced | |
| Shallots | 1/2 Cup (16 tbs), chopped | |
| Evaporated milk | 1/4 Cup (16 tbs), skimmed | |
| Cornstarch | 2 Teaspoon | |
| Lemon juice | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| 6 (4-ounce) skinned, boned chicken breast halves | ||
| Vegetable cooking spray | ||
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.
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.
Chef
