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Sautéed chicken breasts with plum salsa

0
Points®
Total Time
28 min
Prep
16 min
Cook
12 min
Serves
4
Difficulty
Easy
Great in the summer and fall when plums are at their best, this is a simple and gorgeous chicken dish that is ready to serve in under 30 minutes and pairs well with some mixed greens. If the weather permits, try grilling your chicken instead of pan searing for an al fresco dinner or lunch. This beautiful and brightly flavored salsa can be made with fresh apricots, peaches, or nectarines instead of plums and go great with pork tenderloin and seared varieties of white fish such as grouper or tilapia as well. If jalapeno is too hot for your guests, substitute some green bell pepper.

Ingredients

Plum

4 item(s), medium, red and/or purple, pitted and chopped

Red onion

¼ cup(s), sliced, finely chopped

Yellow bell pepper

¼ cup(s), chopped, seeded, finely chopped

Jalapeño pepper

1 medium, seeded and finely chopped (wear gloves to prevent irritation)

Cilantro

2 Tbsp, fresh and finely chopped

Sunflower oil

1 tsp

Unseasoned rice vinegar

1 tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Uncooked skinless boneless chicken breast

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

Instructions

  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.

Notes

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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