| 1 | ts | Butter |
| 1 | ts | 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 | tb | Madeira |
| | Orange-Scented Sweet Potato-Squash Puree, (see recipe) |
| 2 | | Scallion; finely chopped |
| 2 | tb | Chopped cranberries; dried |
| 2 | tb | Chopped pecans; toasted |
