Sautéed Chicken Breasts with Plum Salsa
- Total Time
Great in the summer and in the fall when plums are at their best, this is a simple and gorgeous chicken dish—and the salsa is great with pork tenderloin, too.
plum(s)4 item(s), medium, red and/or purple, pitted and chopped
uncooked red onion(s)¼ cup(s), sliced, finely chopped
yellow pepper(s)¼ cup(s), seeded, finely chopped
jalapeño pepper(s)1 medium, seeded and finely chopped (wear gloves to prevent irritation)
cilantro2 Tbsp, fresh and finely chopped
sunflower oil1 tsp
rice vinegar1 tsp
table salt¼ tsp
black pepper¼ tsp, freshly ground
uncooked boneless skinless chicken breast(s)1 pound(s), 4 (1⁄4-pound) halves, trimmed of all visible fat
- To make the salsa, combine the plums, onion, bell pepper, jalapeño, cilantro, oil, vinegar, 1⁄8 teaspoon of the salt, and 1⁄8 teaspoon of the pepper in a medium bowl; set aside.
- Sprinkle the chicken with the remaining 1⁄8 teaspoon salt and 1⁄8 teaspoon pepper. Spray a large nonstick skillet with canola oil nonstick spray and set over medium heat. Add the chicken and cook, turning once, until cooked through, 10–12 minutes. Serve with the plum salsa. Yields 1 piece chicken with 2⁄3 cup salsa per serving.