SKL: Chicken in Cherry Marsala Sauce
Source of Recipe
Source: "Cooking Light The Essential Dinner Tonight Cookbook"
1/3 cup dried cherries
1/3 cup Marsala
2 teaspoons olive oil
4 boneless chicken breasts -- skinned
-- (6 oz each)
1/2 teaspoon salt -- divided
1/2 teaspoon black pepper -- divided
1 teaspoon butter
1/4 cup shallots -- finely chopped
1 tablespoon fresh thyme -- chopped
1/2 cup fat-free chicken broth
-- (less-sodium)
Combine cherries and Marsala in a small microwave-safe bowl. Microwave on high 45 seconds and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan, and cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.
Add butter to pan; cook until butter melts. Add shallots and thyme; saute 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat to medium, and simmer 2 minutes or until sauce is slightly thick. Serve chicken with sauce.
Yield: 4 servings (serving size: 1 chicken breast half and about 1/4 cup sauce)
Calories 297, fat 5.4g, protein 40.5 g, carb 13.7 g, fiber 1.1g, sodium 464 mg
This is nice with broccoli rabe and buttered egg noodles.
Categories: Chicken, Wine
Recipe typed for you by Judi Mae Phelps
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