Title: Chicken with Leek, Pear and Mushroom Sauce
Categories: Poultry, Eat-lf
Yield: 4 Servings

1 ts Butter
1 ts Canola oil
16 oz Boneless skinless chicken
-breast halves (4-5oz
-servings)
Salt and black pepper; to
-taste
2 oz Prosciutto; thinly sliced
-(trimmed of fat and cut in
-julienne)
2 c Shiitake mushrooms; caps,
-thinly sliced
1/2 c Leek; white only, or green
-onions with green, thinly
-sliced
1 Pear; Bosc or Anjou (peeled,
-cored and chopped)
1 1/2 c Lowfat chicken broth; low
-salt
1/4 c Dry vermouth
2 tb Madeira
Orange-Scented Sweet
-Potato-Squash Puree, (see
-recipe)
2 Scallion; finely chopped
2 tb Chopped cranberries; dried
2 tb Chopped pecans; toasted

PHOTOS NOTES - [The photo shows the browned fillet uncut along side the
puree and the sauce items are diced 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 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
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 Eat-lf 27 Aug 97 as a recipe to try; phannema@wizard.ucr.edu

Recipe by: Chef's Harvest: Elizabeth Terry, Savannah, GA Posted to Digest
eat-lf.v097.n216 by KitPATh on Aug 27, 1997