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Name: Chicken with Leek, Pear and Mushroom Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 c Shiitake mushrooms; caps,; 1/4 c Dry vermouth; 1 1/2 c Lowfat chicken broth; low; Salt and black pepper; to; 2 tb Chopped cranberries; dried; 16 oz Boneless skinless chicken; 1/2 c Leek; white only, or green; 2 oz Prosciutto; thinly sliced; 2 Scallion; finely chopped; 1 ts Butter; 1 Pear; Bosc or Anjou (peeled,; 2 tb Chopped pecans; toasted; 2 tb Madeira; 1 ts Canola oil; Orange-Scented Sweet

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INGREDIENTS

2 c Shiitake mushrooms; caps,
1/4 c Dry vermouth
1 1/2 c Lowfat chicken broth; low
Salt and black pepper; to
2 tb Chopped cranberries; dried
16 oz Boneless skinless chicken
1/2 c Leek; white only, or green
2 oz Prosciutto; thinly sliced
2 Scallion; finely chopped
1 ts Butter
1 Pear; Bosc or Anjou (peeled,
2 tb Chopped pecans; toasted
2 tb Madeira
1 ts Canola oil
Orange-Scented Sweet

INSTRUCTIONS

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

NOTES

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Chicken with Leek, Pear and Mushroom Sauce

2 c Shiitake mushrooms; caps,
1/4 c Dry vermouth
1 1/2 c Lowfat chicken broth; low
 Salt and black pepper; to
2 tb Chopped cranberries; dried
16 oz Boneless skinless chicken
1/2 c Leek; white only, or green
2 oz Prosciutto; thinly sliced
2 Scallion; finely chopped
1 ts Butter
1 Pear; Bosc or Anjou (peeled,
2 tb Chopped pecans; toasted
2 tb Madeira
1 ts Canola oil
 Orange-Scented Sweet

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: Chefs Harvest: Elizabeth Terry, Savannah, GA Posted to Digest  eat-lf.v097.n216 by KitPATh <phannema@wizard.ucr.edu> on Aug 27, 1997

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Nutrition

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Serving Size: 1 Serving (167g)
Recipe Makes: 4 Servings

Calories: 205
Calories from Fat: 51 (25%)

Amt Per Serving		% DV

	Total Fat 5.6g	7 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1.2g
Cholesterol 81.9mg		25 %
Sodium 97.1mg		3 %
Potassium 296.4mg		8 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.6g
Protein 24.3g		35 %
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Calories per serving: 205

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