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


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

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
Directions:
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