Title: Grilled Chicken with Marsala-Currant Cream Sauce
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 non-skick skillet over medium-high heat.
Add leek and shallots; 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.
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.
Note: The only fat in this recipe is in the chicken--there's none at all
in the cream sauce.