Chicken With Sweet and Sour Fig Sauce
Sweet and tangy. This is a refreshing meal that I serve over couscous.
Ingredients
Directions
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Remove figs from syrup; cut each fig into quarters. Reserve 1/4 cup of syrup.
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Heat water and sugar in a sauce pan over medium-high heat until sugar is dissolved and water begins to simmer. Reduce heat to medium; add white vinegar, red onions, yellow peppers, figs, and syrup. Return to a simmer and cook uncovered for 10 minutes, stirring occasionally.
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Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts, one at a time, until browned and the meat is no longer pink inside, about 4 minutes per side. Remove from pan to a paper towel-lined plate.
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Mix cornstarch and water together in a small bowl. Add to fig sauce, stirring constantly until sauce is thickened.
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Serve chicken breasts topped with the fig sauce.
