CHICKEN IN CHERRY MARSALA SAUCE
From Cooking Light, September 2005. A nice twist on chicken marsala. Can substitute dried cranberries for the cherries and veal for the chicken.
Provided by KelBel
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; 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, and cook until butter melts. Add shallots and thyme; sauté 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
- Reduce heat to medium, and simmer 5 minutes or until sauce is slightly thick. Add chicken back to sauce and turn to coat.
- Serve with brown rice.
Nutrition Facts : Calories 406.8, Fat 7.3, SaturatedFat 2.7, Cholesterol 106.3, Sodium 433, Carbohydrate 7.4, Fiber 0.1, Sugar 1.6, Protein 39.8
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