Sautéed Chicken Breasts with Plum Salsa

Total Time
28 min
16 min
12 min
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.


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)


2 Tbsp, fresh and finely chopped

sunflower oil

1 tsp

rice vinegar

1 tsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

uncooked boneless skinless chicken breast(s)

1 pound(s), 4 (1⁄4-pound) halves, trimmed of all visible fat


  1. 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.
  2. 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.
You can also use fresh apricots, peaches, or nectarines instead of plums. Serve with tossed greens, if desired.If you're buying plums to use the same day, it's best to look for fruit that is soft, gives to gentle pressure with the palm of the hand, and has a sweet aroma. To ripen plums, place the fruit in a paper bag, fold the top over loosely, and keep at room temperature for 1 to 3 days. Check daily. (Avoid using a plastic bag, as it retains moisture, which may cause the fruit to decay.)

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