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Author Notes: 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
- 2 tablespoons Extra virgin olive oil
- 2 pinches kosher salt
- 2 pinches freshly ground black pepper
- 1 chicken breast, pounded to 1/4" thickness
- 5 black mission figs, sliced in half (dried is fine if you can't find fresh)
- 1/2 cup light red wine
- 1 teaspoon honey
- 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.
- This recipe was entered in the contest for Your Best Fig Recipe