Sweet and tangy. This is a refreshing meal that I serve over couscous.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

  • 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.

  • Mix cornstarch and water together in a small bowl. Add to fig sauce, stirring constantly until sauce is thickened.

  • Serve chicken breasts topped with the fig sauce.

Nutrition Facts

385 calories; 9.2 g total fat; 59 mg cholesterol; 52 mg sodium. 53.7 g carbohydrates; 23 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/18/2014
This recipe was alot of work and created a big big mess. I thought the flavor was good. Boyfriend didn't like it. I seasoned the chicken with salt pepper and garlic powder before I mixed it in the batter. I won't make this again. Read More
(1)