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In skillet add 1 tbsp. olive oil and 2 tbsp. chicken stock, place chicken in pan and season with salt and pepper. Turn on heat to medium and place lid over skillet. Turning occasionally, cook for 10 to 15 minutes or until internal temperature reaches 170.
While chicken cooks prepare salsa by slicing tomatoes, juicing lemon and dicing peach and cilantro. Combine well and lightly season with salt to taste.
When chicken is cooked, remove from pan and cover. Reduce heat to low and add onions, sauté 2-3 minutes or until translucent.
Add garlic and cook until fragrant, about 1 minute. Add rest of ingredients and simmer until thickened, about 5 minutes.
Serve sauce over chicken and top with peach and tomato salsa and fresh herbs.