My husband loves figs. His love for them is a bit different from mine. I’ve eaten figs all my life; dried or fresh, stuffed into foods or stuffed on their own, they've always made my day. My husband hadn’t had a fig, fresh or otherwise, until a few years ago. I was chomping on a pile and he finally said, “You know, I’ve never had a fig. Perhaps I should try it.” Gob-smacked, I pushed the entire pint toward him. With one bite, he fell in love with the fruit and me (all over again)... This is my simple go-to recipe whenever I want to delight my guests without going too over the top. Sure, I could stuff them or bake them into something, but a simple saute truly lets them shine, all gooey and sweet. Oh, and I had lots of pretty photos planned - but the hubby got to the plate before I did! [The best part of this recipe is it works with anything. Spoon the figs over a piece of sauteed sole or over a salad of arugula or over a bowlful of vanilla ice cream.] —eatboutique
Extra virgin olive oil
freshly ground black pepper
chicken breast, pounded to 1/4" thickness
black mission figs, sliced in half (dried is fine if you can't find fresh)
light red wine
In This Recipe
Heat 1 tablespoon of extra virgin olive oil in a non-stick saute pan over medium-high heat. Sprinkle a pinch of salt and pepper on both sides of the chicken breast.
Saute the chicken 4-5 minutes on either side until cooked through with a nice gold hue. Set chicken on plate to rest while you prepare the figs.
In the same saute pan, heat the remaining tablespoon of oil over medium heat. Place the figs in the pan, cut side down. Saute for 3-4 minutes, turning the figs occasionally, until slightly golden.
Add the red wine, being careful to avoid splatters, as well as pinches of salt and black pepper, and honey. Quickly cook for 2-3 minutes until the red wine reduces into a loose syrup.
Spoon the figs and red wine reduction over the chicken and serve immediately.