Chicken And Egg Salad

An easy, hearty meal that will have tummies rumbling 'round the table.
Directions for: Chicken with Leek, Pear & Mushroom Sauce

Ingredients

12 oz chicken breast halves without skin

1 dash black pepper

1 pinch sea salt

⅛ cup red pepper, cut julienne strips

2 cup shiitake mushrooms, thinly sliced

cup leek, thinly sliced, white part only

1 cup pear, peel, cored, chopped

1 cup hills stock, chicken

cup dry vermouth

2 Tbsp madeira

4 serving sweet potato squash puree

4 Tbsp cranberries, chopped, dried

2 Tbsp pecans, dry roasted, chopped

4 serving hills vegetables

Directions

1. 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.

2. Reduce heat to medium, add peppers, 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 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.

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.

See more: Vegetables, Mushrooms, Summer, Quick and Easy, Dinner, Poultry, Spring, Chicken