Instructions: PHOTOS NOTES - [The photo shows the browned fillet uncut along side the puree and the sauce items are diced like a confit. Also, the leeks were young and skinny or they substituted green onion.]

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 (optional) next to puree. Spoon sauce over chicken. Sprinkle scallions, cranberries and pecans over plate.

Serve immediately.

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