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Grilled Chicken With Marsala Currant Cream Sauce Recipe
|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|
Serving size: Complete recipe
Calories 1510 Calories from Fat 98
% Daily Value*
Total Fat 11 g16.7%
Saturated Fat 2.6 g13.1%
Trans Fat 0.2 g
Cholesterol 408.2 mg
Sodium 7343.7 mg306%
Total Carbohydrates 138 g46.1%
Dietary Fiber 7.1 g28.4%
Sugars 38.2 g
Protein 173 g346.9%
Vitamin A 80.6% Vitamin C 61.3%
Calcium 40.9% Iron 59.3%
*Based on a 2000 Calorie diet
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.