Peach Salsa
enough for 4 servings
2 small peaches or nectarines, cut into small dice
1/2 large cucumber, peeled, seeded, and cut into small dice (about 2/3 cup)
1 plum tomato, seeded and cut into small dice
2 tablespoons chopped red onion
1 jalapeno chile, stemmed, seeded, and minced
4 teaspoons lime juice
Salt1 cup canned low-sodium chicken broth
2 teaspoons lemon juice (or additional lime juice)
1. Mix peaches, cucumber, tomato, onion, chile, and lime juice in medium bowl. (Can cover and refrigerate up to 24 hours.) Before serving, season salsa with 1/4 teaspoon salt or to taste; set aside at room temperature and follow Master Recipe for Sautéed Chicken Breast Cutlets.
2. Pour off any remaining chicken fat, set skillet over high heat; add broth and boil until it reduces to 1/3 cup, scraping up browned bits from pan bottom. Add any accumulated chicken juices and reduce sauce to previous consistency; stir in lemon juice. Pour sauce over chicken. Spoon salsa alongside chicken and serve immediately.