Sauteed Chicken Breasts with Pear, Bell Pepper, and Cilantro Salsa

Ingredients

• 0.5 cup all purpose flour 
• 2  bosc pears firm cored ripe peeled cut into 1/2-inch cubes ()
• 2 tablespoons butter divided ()
• 0.3 cup jalapeo chiles seeded finely chopped ( 2 medium)
• 1 tablespoon dijon mustard 
• 0.5 cup cilantro leaves fresh coarsely chopped
• 1 teaspoon juice of lemon fresh
• 0.7 cup low-salt chicken broth 
• 2 tablespoons olive oil extra-virgin divided
• 0.7 cup pear nectar 
• 1 cup bell pepper diced red seeded finely ( 1 large)
• 0.5 cup onion red finely chopped
• 3  chicken breast halves boneless skinless halved ()

Equipment

• bowl
• frying pan
• baking sheet
• aluminum foil

Directions

1. Mix all ingredients except cilantro in medium bowl. Season with salt and pepper.
2. Let stand at room temperature 1 hour. Stir in cilantro.
3. Sprinkle chicken with salt and pepper.
4. Place flour in wide shallow bowl. Dredge chicken in flour, shaking off excess.
5. Place on baking sheet.
6. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat.
7. Add 3 chicken breast pieces to skillet and cook until brown and cooked through, about 3 minutes per side.
8. Transfer to plate.
9. Add remaining 1 tablespoon butter and 1 tablespoon oil to skillet and cook remaining chicken.
10. Transfer to plate; tent chicken with foil to keep warm.
11. Add broth to skillet and bring to boil, scraping up browned bits. Stir in pear nectar, mustard, and lemon juice. Boil until thick enough to coat spoon, about 4 minutes. Season to taste with salt and pepper.
12. Place 1 chicken breast piece on each plate. Spoon sauce over. Divide salsa among plates.