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Chicken With Leek, Pear & Mushroom Sauce

main dishes, chicken

1 teaspoon butter
1 teaspoon canola oil
4 boneless skinless chicken breasts; trimmed of fat
--1 to 1 1/4 pounds total
salt & freshly ground black pepper; to taste
2 ounces thinly sliced prosciutto; trimmed of fat
--and cut in julienne
2 cups thinly sliced shiitake mushroom cap
1/2 cup thinly sliced leek
--white part only
1 ripe bosc or anjou pear; peeled
--cored and chopped
1 1/2 cups reduced-sodium chicken broth; defatted
1/4 cup dry vermouth
2 tablespoons madeira
orange-scented sweet potato-squash
--see recipe
2 scallions; finely chopped
2 tablespoons chopped dried cranberries
2 tablespoons chopped toasted pecans

1. In a large nonstick skillet, heat butter and oil over medium-high 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 accumulated on chicken plate. Cook, mashing pear into sauce, until slightly thickened, about 10 minutes. Add prosciutto 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 next to puree. Spoon sauce over chicken. Sprinkle scallions, cranberries and pecans over plate. Serve immediately.

Developed by Elizabeth Terry, Elizabeth on 37th, 105 East 37th Street, Savannah, Georgia. (912) 236-5547.


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.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, September 1997

Yield: 4 servings

Preparation Time: 0:00

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