Sautéed Chicken with Nectarine Salsa over Buttered Noodles

7 08 2011

I like getting creative when I find a recipe I want to try but don’t necessarily have all the ingredients – like the Grilled Peach Salsa recipe that inspired this dish. The recipe called for peaches, jalapeno, cilantro and mint. I didn’t have any of those things, but these ingredients jazzed This Girl up to use what I did have…nectarines, Hungarian hot peppers and parsley! I just let my creativity flow and created a deliciously sweet and savory meal that I think you’ll equally enjoy!

Sautéed Chicken with Nectarine Salsa over Buttered Noodles

For the chicken:

  • 2 boneless, skinless chicken breasts
  • Kosher salt
  • Cumin
  • Coriander
  • Paprika
  • Olive oil

Dust both sides of chicken with Kosher salt, cumin, coriander and paprika – enough to coat and season the chicken. Sauté in some olive oil (a turn or two of the pan) over medium-high heat. You’re looking for the chicken to firm up and brown, about 5-6 minutes per side.

While the chicken is cooking, work on the salsa:

  • 1 nectarine, halved, pitted and quartered
  • Half a small red onion, diced
  • 1 large Hungarian hot pepper or small jalapeno, seeded and diced
  • Zest of half a lime
  • Juice of 1 lime
  • Olive oil
  • 1 Tbsp Butter
  • Kosher salt
  • 1 Tbsp fresh parsley, chopped

Sauté onion and peppers in a little olive oil over medium heat until they become soft. Zest half a lime in the pan and toss in the nectarine slices and 1 Tbsp butter. Cook a few minutes until the fruit begins to brown, then toss in about 1/2 Tbsp chopped parsley and juice of half the lime. Sprinkle with a pinch of Kosher salt. Let sit under ready to serve.

I had some leftover cooked pasta that I heated up with a little butter and lime juice. I served the chicken over the buttered noodles, topped with the salsa. At the end I finished everything with the remaining lime juice and 1/2 Tbsp chopped parsley. This would also be good over rice or has a salad over romaine lettuce.

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