| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Eat-lf, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | t | Butter |
| 1 | t | 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 | T | Madeira |
| Orange-Scented Sweet | ||
| Potato-Squash Puree see | ||
| recipe | ||
| 2 | Scallion, finely chopped | |
| 2 | T | Chopped cranberries, dried |
| 2 | T | Chopped pecans, toasted |
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.] 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. Reduce heat to medium; add prosciutto, mushrooms and leek to skillet and cook, stirring, until tender, about 3 minutes. Transfer to a small bowl. 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. 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 <phannema@wizard.ucr.edu> on Aug 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 337
Calories From Fat: 105
Total Fat: 11.8g
Cholesterol: 85.6mg
Sodium: 910.7mg
Potassium: 463.7mg
Carbohydrates: 22.1g
Fiber: 2.1g
Sugar: 3.7g
Protein: 33.9g