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

Sauteed Chicken Breasts with Pear, Bell Pepper, and Cilantro Salsa recipes
15 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
Nutrition
306
15% daily value
6 servings
                                       
                                            low-​sodium
     

Fat

26% 17

Saturated

22% 4

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

9% 27

Carbs (net)

- 24

Fiber

14% 3

Sugars

- 13

Sugars, added

- 0

Protein

25% 12

Cholesterol

14% 42

Sodium

3% 61

Calcium

2% 23

Magnesium

7% 28

Potassium

8% 375

Iron

7% 1

Zinc

6% 1

Phosphorus

20% 140

Vitamin A

9% 83

Vitamin C

54% 48

Thiamin (B1)

14% 0

Riboflavin (B2)

15% 0

Niacin (B3)

35% 6

Vitamin B6

39% 1

Folate equivalent (total)

13% 53

Folate (food)

- 30

Folic acid

- 16

Vitamin B12

5% 0

Vitamin D

0% 0

Vitamin E

17% 3

Vitamin K

14% 17
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