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

(recipe from Epicurious)


Ingredients:

Salsa
2 firm but ripe Anjou or Bosc pears, peeled, cored, cut into 1/2-inch cubes
1 cup finely diced seeded red bell pepper (about 1 large pepper)
1/2 cup finely chopped red onion
1/4 cup finely chopped seeded jalapeno chiles (about 2 medium chiles)
1/4 cup fresh lemon juice (about small 2 lemons)
3 tbsp extra-virgin olive oil
1/2 cup coarsely chopped fresh cilantro

Chicken
4 skinless boneless chicken breast halves, halved horizontally
1/2 cup all purpose flour
2 tbsp butter, divided
2 tbsp extra-virgin olive oil, divided
2/3 cup chicken broth
2/3 cup pear nectar
1 tbsp Dijon mustard
1 tsp fresh lemon juice

Salsa

Mix all ingredients except cilantro in medium bowl. Season to taste with salt and pepper.

Let stand at room temperature 1 hour. Stir in cilantro.

Chicken

Season the chicken with a bit of salt and pepper. Place flour in wide shallow bowl. Dredge chicken in flour, shaking off excess. Place on baking sheet.

Heat butter and oil in a large skillet. Add the chicken breasts to skillet and cook on high until brown and cooked through, about 3 minutes per side. Transfer chicken to plate, and tent with foil to keep warm.

Add broth directly to skillet and bring to boil, scraping up browned bits. Stir in pear nectar, mustard, and lemon juice. Keep on high heat until sauce thickens, about 4 minutes.

Place 2 chicken breasts on each plate and top with pear sauce. Serve with salsa and a side salad of arugula.

Serves 2.