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

Name: Sauteed Chicken Breasts with Pear, Bell Pepper, and Cilantro Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 118 milliliters all purpose flour; 2 firm but ripe Anjou or Bosc pears (about 1 1/4 pounds total), peeled, cored, cut into 1/2-inch cubes; 2 Tbsps (1/4 stick) butter, divided; 59 milliliters finely chopped seeded jalapeo chiles (about 2 medium); 1 Tbsp Dijon mustard; 118 milliliters coarsely chopped fresh cilantro; 1 teaspoon fresh lemon juice; 158 milliliters low-salt chicken broth; 2 Tbsps extra-virgin olive oil, divided; 158 milliliters pear nectar; 237 milliliters finely diced seeded red bell pepper (about 1 large); 118 milliliters finely chopped red onion; 3 skinless boneless chicken breast halves (about 1 1/2 pounds total), halved horizontally

Sauteed Chicken Breasts with Pear, Bell Pepper, and Cilantro Salsa might be just the main course you are searching for. This recipe serves 6. One serving contains 245 calories, 14g of protein, and 10g of fat. If you have cilantro, low-salt chicken broth, butter, and a few other ingredients on hand, you can make it. To use up the bosc pears you could follow this main course with the Rice Pudding with Lavender and Grated Bosc Pear as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Mix all ingredients except cilantro in medium bowl. Season with salt and pepper.

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Salt And Pepper

Cilantro

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Bowl

Let stand at room temperature 1 hour. Stir in cilantro.

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Cilantro

Sprinkle chicken with salt and pepper.

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Salt And Pepper

Whole Chicken

Place flour in wide shallow bowl. Dredge chicken in flour, shaking off excess.

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Whole Chicken

All Purpose Flour

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Bowl

Place on baking sheet.

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Baking Sheet

Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat.

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Butter

Cooking Oil

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Frying Pan

Add 3 chicken breast pieces to skillet and cook until brown and cooked through, about 3 minutes per side.

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Chicken Breast

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Frying Pan

Transfer to plate.

Add remaining 1 tablespoon butter and 1 tablespoon oil to skillet and cook remaining chicken.

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Whole Chicken

Butter

Cooking Oil

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Frying Pan

Transfer to plate; tent chicken with foil to keep warm.

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Whole Chicken

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Aluminum Foil

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Pear Nectar

Mustard

Broth

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Frying Pan

Place 1 chicken breast piece on each plate. Spoon sauce over. Divide salsa among plates.

Ingredients you will need

Chicken Breast

Salsa

Sauce

Equipment

Ingredients

Servings:

118milliliters

all purpose flour 2

firm but ripe Anjou or Bosc pears (about 1 1/4 pounds total), peeled, cored, cut into 1/2-inch cubes 2Tbsps

(1/4 stick) butter, divided 59milliliters

finely chopped seeded jalapeo chiles (about 2 medium)1Tbsp

Dijon mustard 118milliliters

coarsely chopped fresh cilantro 1teaspoon

fresh lemon juice 158milliliters

low-salt chicken broth 2Tbsps

extra-virgin olive oil, divided 158milliliters

pear nectar 237milliliters

finely diced seeded red bell pepper (about 1 large)118milliliters

finely chopped red onion 3

skinless boneless chicken breast halves (about 1 1/2 pounds total), halved horizontally

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.