Valley Fig Growers
Chicken Saute with Fig-Olive Tapenade
Makes 4 servings
Ingredients
- 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
Directions
- 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.
Nutrition Information
amount per serving
- Calories 449
- % Calories from Fat 25%
- Fat 13
- Cholesterol 76
- Protein 28
- Carbohydrates 53
- Fiber 12
- Iron 3
- Sodium 419
- Calcium 133
- Potassium 977
