Ingredients
- 1 1/2 cups dry Marsala wine -- divided
- 1 cup shiitake mushroom caps -- sliced
- 1/4 cup dried currants
- 4 1/4 cups fat-free chicken broth -- divided
- 2 cups leek -- thinly sliced
- 1/2 cup shallots -- chopped
- 1/4 cup evaporated skim milk
- 2 teaspoons cornstarch
- 1/2 teaspoon lemon juice
- 1/8 teaspoon salt
- ounce boneless skinless chicken breast halves
- vegetable cooking spray
Instructions
- 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.