|
 Makes
4 servings
4 boneless, skinless chicken breasts
Salt and ground black pepper
2 teaspoons olive oil
1 tablespoon olive oil
1 cup chopped yellow onion
1 clove garlic, finely chopped
1 cup sliced (lengthwise) Blue Ribbon Orchard Choice or Sun-Maid
Calimyrna or Mission Figs, stems removed
1/2 cup chicken broth
4 teaspoons balsamic vinegar
1 tablespoon chopped fresh rosemary
1/3 cup quartered, pitted kalamata olives
1 tablespoon drained capers
2 tablespoons chopped fresh parsley
2 tablespoons toasted pine nuts
Season chicken breasts on both sides
with salt and pepper.Heat 2 teaspoons oil in 10-inch skillet
over medium-high heat. Add chicken and cook, turning once,
until browned. Remove chicken to plate. Reduce heat to medium.
Add 1 tablespoon oil, onion and garlic to skillet; stir and
cook until onion browns and begins to soften. Stir in figs,
broth, balsamic vinegar and rosemary; simmer 1 minute. Stir
in olives and capers. Push tapenade to side of skillet and
return chicken and juices to pan. Simmer gently until chicken
is cooked through. Remove chicken to warm serving platter.
Stir in parsley and pine nuts. Spoon tapenade over chicken.
|
| 
