Sauteed Chicken Breasts With Pear Bell Pepper And Cilantro Salsa Recipe

dond 8 months, 3 weeks ago said:
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.

cubralinda 7 months, 2 weeks ago said:
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!