Chicken With Leek, Pear & Mushroom Sauce
1 teaspoon butter
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.
Contributor: Eating Well, September 1997
Yield: 4 servings
Preparation Time: 0:00
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