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

Name: Sautéed Chicken Breasts with Pear, Bell Pepper, and Cilantro Salsa
Yield: 6 Servings
Ingredients: 2 firm but ripe Anjou or Bosc pears (about 1 1/4 pounds total), peeled, cored, cut into 1/2-inch cubes; 1 cup finely diced seeded red bell pepper (about 1 large); 1/2 cup finely chopped red onion; 1/4 cup finely chopped seeded jalapeo chiles (about 2 medium); 1/4 cup fresh lemon juice; 3 tablespoons extra-virgin olive oil; 1/2 cup coarsely chopped fresh cilantro; 3 skinless boneless chicken breast halves (about 1 1/2 pounds total), halved horizontally; 1/2 cup all purpose flour; 2 tablespoons (1/4 stick) butter, divided; 2 tablespoons extra-virgin olive oil, divided; 2/3 cup low-salt chicken broth; 2/3 cup pear nectar; 1 tablespoon Dijon mustard; 1 teaspoon fresh lemon juice

By Jean AndersonPhotography by Lisa Hubbard

September 30, 2007

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Recipe notes