This chicken recipe yields about four ounces cooked meat from one chicken breast and 3/4 teaspoon oil--about 3/4 of her daily meat and 15 percent of Nunes's oil allowance per MyPyramid recommendations.

Maureen Callahan
Recipe by Cooking Light May 2006

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 4 ounces chicken and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle both sides of chicken evenly with 1 1/2 teaspoons thyme, 1/4 teaspoon salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan; keep warm.

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  • Reduce heat to medium; add butter to pan. Add onion; sauté 3 minutes. Add broth, vinegar, soy sauce, and figs. Simmer until sauce is reduced to 1 cup (about 3 minutes). Add 1 tablespoon thyme and 1/4 teaspoon salt. Cut chicken breast halves lengthwise on the diagonal into slices. Serve sauce over chicken.

Nutrition Facts

355 calories; calories from fat 28%; fat 11g; saturated fat 3.6g; mono fat 4.9g; poly fat 1.5g; protein 41.3g; carbohydrates 21.6g; fiber 3g; cholesterol 116mg; iron 2.1mg; sodium 563mg; calcium 71mg.