Ingredients
- 4 chicken breast halves (skinless, boneless, preferably organic)
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 3 cloves garlic, thinly sliced
- 1 cup dry white wine
- 4 tablespoons red wine vinegar
- 1-1 1/2 tablespoon liquid honey
- 10 dried figs, sliced in half
- 1 organic lemon, quartered
- sea salt and freshly ground black pepper, to taste
- fresh chopped flat-leaf parsley, garnish
Instructions
- Pat the chicken breasts dry and season well with salt and pepper on all sides. Heat 2 tablespoons olive oil and the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until golden brown, about 2–3 minutes per side.
- Add the garlic to the skillet and cook, stirring, for about 30 seconds. Add the wine, vinegar, olive oil and honey, and bring to a gentle simmer. Reduce the heat, then add the figs and lemon. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes depending on the thickness of the chicken breasts.
- Using kitchen tongs, gently squeeze the lemon quarters to release their juices into the sauce. Transfer the chicken to a serving platter and spoon the figs and sauce over the top. Garnish with the lemon quarters or slices and chopped parsley, and serve immediately.
- This dish pairs perfectly with zucchini lemon couscous. Enjoy!
Nutrition
Notes
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