Recipe - Chicken With Leek Pear And Mushroom Sauce

1 teaspoon Butter
1 teaspoon Canola oil
16 ounce Boneless skinless chicken
breast halves (45oz
servings)
Salt and black pepper; to
taste
2 ounce Prosciutto; thinly cut or sliced up
(trimmed of fat and cut in
julienne)
2 cup Shiitake mushrooms; caps,
thinly cut or sliced up
One half cup Leek; white only, or green
onions with green, thinly
cut or sliced up
1 Pear; Bosc or Anjou (peeled,
cored and chopped)
1 One half cup Lowfat chicken broth; low
salt
One fourth cup Dry vermouth
2 tablespoon Madeira
OrangeScented Sweet
PotatoSquash Puree, (see
recipe)
2 Scallion; finely chopped
2 tablespoon Chopped cranberries; dried
2 tablespoon Chopped pecans; toasted

PHOTOS NOTES [The photo shows the browned fillet uncut along side the
puree and the sauce items are minced like a confit. Also, the leeks were
young and skinny or they substituted green onion.]

1. In a large nonstick skillet, heat butter and oil over mediumhigh heat.
Season chicken with salt and pepper and cook until browned and no longer
pink inside, 3 to 4 minutes per side. Transfer to a plate and keep warm.

2. Reduce heat to medium; add prosciutto, mushrooms and leek to skillet and
cook, stirring, until tender, about 3 minutes. Transfer to a small bowl.

3. Increase heat to high; add pear, chicken broth, vermouth and Madeira to
skillet. Bring to a boil, scraping up any browned bits. Add any juices
accumutated on chicken plate. Cook, mashing pear into sauce, until slightly
thickened, about 10 minutes. Add prosciulto mixture and cook until heated
through.

4. To serve, mound sweet potato puree on 4 warmed dinner plates. Thinly
slice chicken on the diagonal and fan (optional) next to puree. Spoon sauce
over chicken. Sprinkle scallions, cranberries and pecans over plate. Serve
immediately.

MAKES 4 SERVINGS. 495 Calories per serving: 40 grams protein, 10 grams fat
(1.4 grams saturated fat), 59 grams carbohydrate; 845 mg sodium; 85 mg
cholesterol; 5 grams fiber.

source: Elizabeth on 37th (restaurant in Savannah, GA). Eating Well
Magazine, Sep97

Listed with Eatlf 27 Aug 97 as a recipe to try; phannema@wizard.ucr.edu

Recipe by: Chef's Harvest: Elizabeth Terry, Savannah, GA Posted to Digest
eatlf.v097.n216 by KitPATh phannema@wizard.ucr.edu on Aug 27, 1997