Chicken with Pear and Mushroom Sauce

By á-3341

Ingredients

• 1 t butter
• 1 t oil
• 4 boneless, skinless chicken breasts
• salt and pepper
• 2 ounces prosciutto, thinly sliced, and julienne
• 2 cups shiitake mushroom caps, thinly sliced
• 1/2 cup leeks, thinly sliced
• 1 Bosc pear, peeled, cored, and chopped
• 1 1/2 cups chicken broth
• 1/4 cup dry vermouth
• 2 T Maderia wine
• 2 scallions, finely chopped
• 2 T dried cranberries, chopped
• 2 T pecans, toasted and chopped

Details

Servings 4

Preparation

Step 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, 3-4 minutes, per side or oven -poach. Transfer to a plate and keep warm. Reduce heat to medium; add prosciutto, mushrooms and leeks 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 Maderia to skillet. Britn to a boi, scraping up any browned bits. Add any juices accumulated on chickent plate. Cook, mashing pears into sauce, until slightly thickened, about 10 minutes. Add prosciutto mixture and cook until heated through. To serve, thinly slice chicken on the diagonal and fan. Spoon sauce over chicken. Sprinkle scallions, cranberries, and pecans over plate. Serve immediately.