Sautéed Chicken Breasts with Pear Bell Pepper and Cilantro Salsa

Ingredients

• 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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