Skillet Chicken and Figs

Servings: 4

Substitute with dried Calimyrna figs if fresh ones are not available in your area. And do not add them until the last 8 minutes or so of oven time or they will burn.



2 tablespoons olive oil

2 whole chicken breasts, split

2 lemons, cut into ¼-inch slices

¼ cup honey

¼ cup white wine

6 fresh figs, washed and cut into quarters

2 tablespoons chopped flat-leaf parsley

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Pound the chicken breasts to a ¼-inch or slightly more thickness. Preheat the oven to 375°. In a large ovenproof skillet with high sides and Teflon™ nonstick coating, heat the oil and brown the chicken on both sides over medium heat for about 6 minutes per side. Remove the chicken and set aside. Add half the lemon slices to the pan and return the chicken on top of the lemon. Stir together the honey, wine, and the figs. Pour overtop the chicken and place in the oven. Bake 30 minutes or until the chicken is browned on the top and cooked through. Transfer to a serving platter and top with remaining lemon slices for garnish and added flavor.

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