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Sauteed Chicken Breasts with Pear Bell Pepper and Cilantro Salsa Recipe

Ingredients

How to make it

  • Salsa:
  • Mix all ingredients exept cilantro in medium bowl. Season with salt and pepper. Let stand at room temperature for 1 hour. Stir in cilantro.
  • Chicken and Sauce:
  • Sprinkle chicken with salt and pepper. Place flour in wide, shallow bowl. Dredge chicken in flour, shaking off excess. Place on a baking sheet.
  • Melt 1 Tablespoon butter with 1 Tablespoon oil in a heavy, large skillet over high heat. Add 3 chicken breast pieces to skillet and cook until brown and cooked through, about 3 minutes per side. Transfer to plate. Add remaining 1 Tablespoon butter and 1 Tablespoon oil to skillet and cook remaining chicken. Transfer to plate; tent chicken with foil to keep warm. Add broth to skillet and bring to a boil, scraping up browned bits. Stir in pear nectar, mustard and lemon juice. Boil until thick enough to coat spoon, about 4 minutes. I will add about a teaspoon of flour to a little water to make a liquidy paste and add this as a thickener but only if you like. Season to taste with salt and pepper. Place 1 chicken breast piece on each plate. Spoon sauce over the breast. Divide salsa among the plates. Enjoy! =D
Salsa Ingredients =D   Close
Finished!   Close
Coating the Chicken   Close
Plating the Food!   Close

Reviews & Comments 6

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    " It was excellent "
    momo_55grandma ate it and said...
    great post thanks high5
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  • debra47 16 years ago
    What an unique combination of ingredients! Definitely a recipe I will make sometime soon.
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  • cubralinda 16 years ago
    Ok I will be making this this afternoon. Just got in from buying all the ingredients. Making enough to last me three days =-0) for work . Thanks for the post!
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  • cubralinda 16 years ago
    Wow this sounds of the walll! I have to make this. Thanks.
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  • dond 16 years ago
    I made this dish last night, and it worked out quite well. I did, however, vary it slightly, Instead of cooking the chicken fillets completely, I browned them, kept them warm, and then let them finish cooking in the thickened sauce. This kept them quite tender and infused them with more of the flavor of the sauce. I also cut the chicken breasts into three, rather than two, fillets, again reducing the cooking time. You don't exactly specify where the pear nectar comes from; last night, I used one fresh pear and one pear from a can, reserving the juice from the can as a sauce-thickener. I imagine that, in the absence of fresh pears, you could use all canned pear halves in the salsa with no catastrophic consequences. I found no need to add any flour -- the pear nectar and mustard were enough. I used pretty grainy mustard, so my pieces of chicken ended up with little sautéed mustard seeds on them -- which looked nice along with the salsa. Also, some people aren't that crazy about cilantro, I've found, so I imagine you could vary this recipe by substituting fresh chopped basil.
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  • grizzlybear 16 years ago
    OH YEA BABY.........this looks wonderful can't wait to try it.....you have a lovely weekend shandy

    Good din to Ya mate

    Griz
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The Cook

shandy Tacoma, WA

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