Chicken Recipes

CHICKEN WITH FIGS AND MINT

Refreshing mint and orange flavors go well with chicken.

INGREDIENTS
3 1/3 cups dried figs
1/2 bottle sweet, fruity white wine
4 boneless chicken breasts, about
6—8 ounces each
1 tablespoon butter
2 tablespoons dark orange marmalade
10 mint leaves, finely chopped, plus a few more to garnish
juice of 1/2 lemon
salt and black pepper

SERVES 4

1. Place the figs in a pan with the wine and bring to a boil, then simmer very gently for about 1 hour. Let cool and refrigerate overnight.

2. Fry the chicken breasts in the butter until they are cooked. Remove and keep warm. Drain any fat from the pan and pour in the juice from the figs. Boil and reduce to about 2/3 cup.

3. Add the marmalade, chopped mint leaves and lemon juice, and simmer for a few minutes. Season to taste. When the sauce is thick and shiny, pour it on the chicken, garnish with the figs and mint leaves and serve.