Sauteed Chicken Breasts With Pear, Bell Pepper, And Cilantro Salsa

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Ingredients for 6 servings

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

1 cup finely diced seeded red bell pepper (about 1 large)

1/2 cup finely chopped red onion

1/4 cup finely chopped seeded jalapeo chiles (about 2 medium)

1/4 cup fresh lemon juice

3 tablespoons extra-virgin olive oil

1/2 cup coarsely chopped fresh cilantro

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

1/2 cup all purpose flour

2 tablespoons (1/4 stick) butter, divided

2 tablespoons extra-virgin olive oil, divided

2/3 cup low-salt chicken broth

2/3 cup pear nectar

1 tablespoon Dijon mustard

1 teaspoon fresh lemon juice

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