Low Fat Chicken Recipes

Ingredients:

1 tsp butter
1 tsp canola oil
4 boneless skinless chicken breasts, trimmed of fat -1 to 1 1/4 pounds total
salt & freshly ground black pepper, to taste
2 oz thinly sliced prosciutto, trimmed of fat -and cut in julienne
2 cup thinly sliced shiitake mushroom cap
1/2 cup thinly sliced leek -white part only
1 ripe bosc or anjou pear, peeled -cored and chopped
1 1/2 cup reduced-sodium chicken broth, defatted
1/4 cup dry vermouth
2 tbsp madeira
orange-scented sweet potato-squash -see recipe
2 scallions, finely chopped
2 tbsp chopped dried cranberries
2 tbsp chopped toasted pecans

Instructions:

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
accumulated on chicken plate. Cook, mashing pear into sauce, until slightly
thickened, about 10 minutes. Add prosciutto 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 next to puree. Spoon sauce
over chicken. Sprinkle scallions, cranberries and pecans over plate. Serve
immediately.

Developed by Elizabeth Terry, Elizabeth on 37th, 105 East 37th Street,
Savannah, Georgia. (912) 236-5547.

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.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 4