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

Sauteed Chicken Breasts with Pear, Bell Pepper, and Cilantro Salsa
Photo by Lisa Hubbard

Ingredients

  • 3 skinless boneless chicken breast halves (about 1 1/2 pounds total), halved horizontally
  • ¼ cup jalapeo chiles
  • 2/3 cup low-salt chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 2/3 cup pear nectar
  • 1 tablespoon Dijon mustard
  • 1 cup red bell pepper
  • + 8 more ingredients
    • ½ cup red onion
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons butter
    • ¼ cup fresh lemon juice
    • ½ cup fresh cilantro
    • ½ cup all purpose flour
    • 2 firm but ripe Anjou or Bosc pears (about 1 1/4 pounds total)
    • 3 tablespoons extra-virgin olive oil

Mix all ingredients except cilantro in medium bowl. Season with salt and pepper. Let stand at room temperature 1 hour. Stir in cilantro. Sprinkle chicken with salt and pepper. Place flour in wide shallow bowl. Dredge chicken in flour, shaking off excess. Place on baking sheet. Melt 1 tablespoon b...

View full recipe at Epicurious

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