Grilled Chicken With Marsala-Currant Cream Sauce

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1 1/2 cups dry Marsala wine, divided

1 cup sliced shiitake mushroom caps

1/4 cup dried currants

4 1/4 cups fat-free chicken broth, divided

2 cups thinly sliced leek

1/2 cup chopped shallots

1/4 cup evaporated skimmed milk

2 teaspoons cornstarch

1/2 teaspoon lemon juice

1/8 teaspoon salt

6 (4-ounce) skinned, boned chicken breast halves

Vegetable cooking spray

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