Sauteed Chicken Breasts with Peach Salsa

Name: Sauteed Chicken Breasts with Peach Salsa
Ingredients: 2 , peaches or nectarines, peeled and cut into small dice (about 1 cup); 1/2 , large cucumber (5 to 6 ounces), seeded, and cut into small dice (about 2/3 cup); 1 , medium plum tomato, seeded and cut into small dice (about 1/4 cup); 2 tablespoons, finely chopped red onion; 1 , medium jalapeño chile, seeded and minced; 4 teaspoons, fresh lime juice from 1 lime; , Table salt; 1 cup, low-sodium chicken broth or chicken stock; 2 teaspoons, lemon juice from 1 small lemon, (or additional lime juice); 4 , boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly; 1/4 cup, unbleached all-purpose flour; 1 1/2 tablespoons, unsalted butter; 1 1/2 tablespoons, vegetable oil

Main Courses
Chicken
Fruit
Weeknight

Appears in Cook's Illustrated September/October 1993

High heat, perfect timing, and the right amount of oil and butter yield juicy and tender boneless breasts.

SERVES 4

TIME 50 minutes

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