Photo: Randy Mayor
4 servings (serving size: 4 ounces chicken and 1/4 cup sauce)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

shiyasmom's Review

August 20, 2014

gdcard5's Review

September 01, 2013

jenniferrachelr's Review

March 25, 2013

BytchOnWheels's Review

January 24, 2013
My Darling Husband fixed this for dinner tonight, and we're not sure we've ever had better food. This dish was better than eating at an expensive restaurant. We can't wait to serve it to friends and family. Exquisite!

Cinwir1's Review

August 28, 2012
I used fresh figs and this dish was excellent!

KristaZeCook's Review

October 03, 2010
This meal was really awesome, we used fresh black mission figs, and added 1 teaspoon of turbinado to the sauce to help sweeten a little, and it came out perfect. Our sides were toasted pine nut couscous and broccoli. Very good recipe!

amyNmatt's Review

January 10, 2010
My husband and I made this dish several months ago and we loved it--the sauce was delish. I just looked it up to make it again soon.

ljbtampa's Review

April 15, 2009
Made this as written. The sauce is fantastic. Made one-fourth of the sauce another night, and then wilted some fresh spinach in it. A divine side dish.

thisshell's Review

December 21, 2008
This was really tasty. I realized after I started cooking that I couldn't find the dried figs I thought I had on hand. I had made fig jam the week before and had leftovers in the freezer, so I used that instead and it turned out really well. I served it with lemon couscous and hericot verts.