Figgy Chicken

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Chicken and figs are the perfect combination and this dish is the perfect way to use up the last of the season’s fresh figs.  (Figs are so plentiful here in Albania that I often find myself struggling to find a variety of uses for them).  This dish only appears to be complicated and time-consuming.  Carmelized onions add depth to the dish and cook down while you are preparing the chicken.  Using thin chicken breasts allows the meat to cook quickly.  You can also make this dish up to two hours ahead of time and allow it to sit, covered over low heat on the stove top or in a 200 degree oven.  I served the chicken over orzo but you could easily substitute brown rice, mashed potatoes, noodles, or any starch that will absorb the yummy sauce.

FIGGY CHICKEN

4 boneless, skinless chicken breasts

Salt & pepper to taste

4 tablespoons olive oil, divided

1 tablespoon sugar

1 large red onion, thinly sliced

3/4 cup low-sodium chicken broth

3/4 cup dry sherry

1/4 teaspoon salt

8 fresh figs, quartered lengthwise

  • Heat 2 tablespoons of the olive oil in a medium skillet over high heat.  Add the sliced onions and sprinkle the sugar evenly over the top.  Once the onions begin to sizzle, reduce the heat to medium and stirring occasionally, cook until the onions are brown and carmelized, 10-15 minutes.
  • While the onions are cooking, heat the remaining oil in a large skillet set over medium-high heat.
  • Using mallet, pound the chicken breasts until they are thin and even in thickness.  Sprinkle both sides with salt and pepper and cook until brown and cooked through, approximately 4-5 minutes per side.  Remove from the pan and set aside.
  • Once the onions have cooked, add the chicken broth, sherry, and 1/4 teaspoon of salt and stir to combine.  Raise the heat to bring the mixture to a simmer and cook for 4 minutes.
  • Add the figs and stir gently being careful not to break them up.  Cook for an additional 2 minutes.
  • Gently add the cooked chicken to the skillet and cook until the chicken is heated through, approximately 2-3 minutes.

Serves 4

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