Ingredients
1 1/2
lb Yukon gold potatoes, peeled and cut into 1/4-inch slices
2
tablespoons extra virgin olive oil
1
pkg (8 oz) cremini mushrooms, quartered (about 2 cups)
1
medium yellow onion, thinly sliced
1
firm ripe Bosc or Bartlett pear, peeled, cored and cut into 1/4-inch slices
1
tablespoon chopped fresh sage
1/2
cup Progresso™ chicken broth (from 32-oz carton)
2
tablespoons balsamic vinegar
1/2
teaspoon salt
1/4
teaspoon pepper
Fresh sage leaves
Preparation
In 2-quart saucepan, cover sliced potatoes with salted water. Heat to boiling. Cover and reduce heat. Simmer 8 to 10 minutes or until potatoes are almost tender. Drain; set aside.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Saute mushrooms and onion 7 minutes or until mushrooms are soft and onion is tender. Stir in pears, cooked potatoes and sage. saute 3 to 4 minutes longer or until potatoes are tender. Stir in broth, vinegar, salt and pepper. Cook and stir 1 to 2 minutes longer or until broth is reduced slightly. Garnish with sage leaves.
