A pretty impressive and tasty Mediterranean-inspired meal. Chicken with dried figs, honey and lemon make a splendid combination! The sauce tastes amazing served with zucchini lemon couscous.
4skinless organic boneless chicken breast halves
1cupdry white wine
4tablespoonsred wine vinegar
4tablespoonsextra-virgin olive oil
1-1 1/2tablespoonliquid honey
10dried figs,sliced in half
sea salt and freshly ground black pepper,to taste
fresh chopped flat-leaf parsley,garnish
Rinse chicken and sprinkle with salt and pepper on all sides. Heat oil in large deep skillet over medium heat. Add chicken and sauté until golden brown, about 2-3 minutes per side.
Add garlic to the skillet and stir for 30 seconds. Add wine, vinegar, olive oil, honey and bring to boil. Reduce heat, add the figs and lemon; simmer chicken, covered, until just cooked through, turning chicken occasionally, about 10 minutes depending on the thickness of the breasts.
Remove then lemon and squeeze juice into the sauce. Transfer the chicken to a serving platter and spoon the sauce over the top. Garnish with the lemon quarters and chopped parsley. Serve immediately.
This dish pairs perfectly with zucchini lemon couscous. Enjoy!