"PEARY" GOOD CHICKEN

This recipe is SOOO good.... My new Fav! It originally had fresh pears and fresh red bell peppers and the sauce used pear nectar. I didn't want to make a trip to the store so I used canned pears with the juice and the roasted red bell peppers in a jar and I LOVED it! Plus, you get a sauce that isn't fattening with heavy cream!! The salsa would even be good on top of salad greens with or without sliced chicken for a light lunch.

Salsa:
1 can pears
1/4 cup diced roasted red bell peppers (in a jar)
1/2 cup finely chopped onion
1/4 cup finely chopped seeded jalapeño chiles (about 2 medium)
1/4 cup fresh lemon juice
3 tablespoons oil
1/2 cup coarsely chopped fresh cilantro

Chicken:
2 skinless boneless chicken breasts
1-2 tablespoons butter
Salt and pepper

Sauce:
1 tablespoon butter
1 tablespoon flour
1 cup chicken broth
2/3 cup juice from canned pears
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice


To make salsa:
Open pears and reserve juice. Chop pears into 1" sized peices. Place in bowl and add remaining salsa ingredients except cilantro. Keep at room temp.

To make chicken:
Preheat oven to 350.
Heat skillet (preferably cast iron)over medium heat and melt butter. Season chicken with salt and pepper and brown chicken on both sides. Remove chicken and place in shallow baking pan. Cover with foil and place in preheated oven.

While chicken cooks, make sauce:
In same (uncleaned) skillet, melt 1 tablespoon butter and scrape up browned bits from chicken. Stir in flour and cook while stirring for 1-2 minutes or until flour just begins to brown. Add chicken broth and bring to a boil over medium heat. Add pear juice, mustard and lemon juice. Return to a boil and decrease heat, stir occasioanlly and cook until slightly thickened.

When chicken is cooked about 15-20 minutes (165 degree internal temp) remove from oven, place on plate. Add cilantro to salsa and stir. Top chicken with sauce and salsa. The salsa is so yummy, you may want to place the extra on the table with the meal.