Combine flour with 1/4 teaspoon each of salt and pepper in zip-top bag. Add chicken and toss to coat. Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned and cooked through, about 5 minutes. Transfer chicken to plate.
Add remaining oil to same skillet; add pear and scallions. Cook over medium high heat stirring often, until pear is golden, about 3 minutes. Add cider, cranberries and remaining salt and pepper. Increase heat to high and cook, stirring occasionally, until sauce bubbles and thickens slightly, about 3 minutes. Stir in mustard, return chicken to skillet and heat through, about 1 minute.