An easy, hearty meal that will have tummies rumbling ’round the table.
ingredients
directions
In a large nonstick skillet, heat vegetables 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 plate to keep warm.
Reduce heat to medium, add peppers, 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 stock, vermouth and Madeira to skillet. Bring to a boil, scraping up any brown bits. Add any juices accumulated on chicken plate. Cook, mashing pear into sauce, until slightly thickened, about 10 minutes. Add prosciutto 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 next to puree. Spoon sauce over chicken. Sprinkle scallions, cranberries and pecans over plate. Serve immediately.