Sauteed Chicken Breasts with Pear, pepper, and Coriander Salsa

Ingredients for Sauteed Chicken Breasts with Pear, pepper, and Coriander Salsa

• 2 firm but ripe Anjou or Bosc pears (about 575g total), peeled, cored, cut into 1/2-inch cubes

• 150g finely diced seeded red pepper (about 1 large)

• 80g finely chopped red onion

• 40g finely chopped seeded jalapeo chillies (about 2 medium)

• 60ml fresh lemon juice

• 3 matskedar extra jungfruolivolja

• 1/2 cup coarsely chopped fresh coriander

• 3 skinless boneless chicken breast halves (about 675g total), halved horizontally

• 60g plain flour

• 2 tablespoons (1/4 stick) butter, divided

• 2 tablespoons extra-virgin olive oil, divided

• 160ml low-salt chicken broth

• 160ml pear nectar

• 1 matsked dijonsenap

• 1 teaspoon fresh lemon juice

Mix all ingredients except coriander in medium bowl. Season with salt and pepper. Let stand at room temperature 1 hour. Stir in coriander.

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 butter with 1 tablespoon oil in 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 boil, scraping up browned bits. Stir in pear nectar, mustard, and lemon juice. Boil until thick enough to coat spoon, about 4 minutes. Season to taste with salt and pepper. Place 1 chicken breast piece on each plate. Spoon sauce over. Divide salsa among plates.

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