Ingredients

Salsa:
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 jalapeño chiles (about 2 medium)
1/4 cup Fresh lemon juice
3 tablespoons Extra-virgin olive oil
1/2 cup Coarsely chopped fresh cilantro
Chicken:
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

Description

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