Ingredients
- 4 skinless organic boneless chicken breast halves
- 3 cloves garlic, thinly sliced
- 1 cup dry white wine
- 4 tablespoons red wine vinegar
- 4 tablespoons extra-virgin olive oil
- 1-1 1/2 tablespoon liquid honey
- 10 dried figs, sliced in half
- 1 organic lemon, quartered
- sea salt and freshly ground black pepper, to taste
- fresh chopped flat-leaf parsley, garnish
Instructions
- Rinse chicken and sprinkle with salt and pepper on all sides. Heat oil in large deep skillet over medium heat. Add chicken and sauté until golden brown, about 2-3 minutes per side.
- Add garlic to the skillet and stir for 30 seconds. Add wine, vinegar, olive oil, honey and bring to boil. Reduce heat, add the figs and lemon; simmer chicken, covered, until just cooked through, turning chicken occasionally, about 10 minutes depending on the thickness of the breasts.
- Remove then lemon and squeeze juice into the sauce. Transfer the chicken to a serving platter and spoon the sauce over the top. Garnish with the lemon quarters and chopped parsley. Serve immediately.
- This dish pairs perfectly with zucchini lemon couscous. Enjoy!