Cranberry-Pear Chicken

1 1/2 tbs all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground pepper
3/4 lb chicken breast, cut into 1-inch pieces
2 tsp canola oil
1 ripe pear, peeled, cored & chopped
3 scallions, sliced
3/4 cup pear nectar (or apple cider)
1/4 cup dried cranberries
2 tsp course-grain mustard

Combine flour, 1/4 tsp salt & 1/4 tsp pepper on a sheet of wax paper. Add chicken, toss to coat. Heat 1 1/2 tsp oil in a large skillet over medium-high heat. Add chicken & cook turning occasionally until browned & cooked through, about 5 minutes. Transfer chicken to a plate. Add the remaining oil to the same skillet, then add the pear & scallions. Cook over medium-high heat, stirring often, until the pear is golden, about 3 minutes. Add pear nectar, cranberries & the remaining salt & pepper. Increase the heat to high & cook, stirring occasionally, until sauce bubbles & thicken slightly, about 3 minutes. Stir in the mustard; return the chicken to the skillet & heat through, about 1 minute.

Weight Watchers: 1 cup = 4 points