Chicken With Leek, Pear And Mushroom Sauce
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Chicken With Leek, Pear And Mushroom Sauce
  Chicken    Poultry    Leeks    Pears    Mushrooms    Sauces  
Last updated 6/12/2012 1:14:09 AM. Recipe ID 42906. Report a problem with this recipe.
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      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.
  




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Recipe ID 42906 (Apr 03, 2005)

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