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Receta Chicken With Leek, Pear And Mushroom Sauce

by Global Cookbook

Ingredientes

1 tsp butter 1 tsp canola oil 16 ounce boneless skinless chicken breast halves (4-5z servings) salt and black pepper to taste 2 ounce prosciutto thinly sliced (trimmed of fat and cut in julienne) 2 c. shiitake mushrooms caps, thinly sliced 1/2 c. leek white only, or possibly green onions with green thinly sliced 1 x pear Bosc or possibly Anjou (peeled, cored and minced)

1 1/2 c. lowfat chicken broth low salt 1/4 c. dry vermouth 2 Tbsp. Madeira Orange-Scented Sweet Potato-Squash Puree (see recipe) 2 x scallion finely minced 2 Tbsp. minced cranberries dry 2 Tbsp. minced pecans toasted

Direcciones

1. 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 possibly they substituted green onion.]
2. In a large nonstick skillet, heat butter and oil over medium-high heat.
3. Season chicken with salt and pepper and cook till browned and no longer pink inside, 3 to 4 min per side. Transfer to a plate and keep hot.
4. Reduce heat to medium; add in prosciutto, mushrooms and leek to skillet and cook, stirring, till tender, about 3 min. Transfer to a small bowl.
5. Increase heat to high; add in pear, chicken broth, vermouth and Madeira to skillet. Bring to a boil, scraping up any browned bits. Add in any juices accumulated on chicken plate. Cook, mashing pear into sauce, till slightly thickened, about 10 min. Add in prosciutto mix and cook till heated through.
6. 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.
7. Serve immediately.

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