- 6 dried California Figs
- 1 cup G-Free lowfat Chicken Broth
- 1 tsp ground Coriander
- 1 tsp Dry Mustard
- 4 boneless, skinless Chicken Breast halves (4 to 6 ounces each)
- 1 Tbsp Olive Oil, divided
- 1 Onion (about 8 ounces), peeled and chopped
- 1 Tbsp G-Free Flour
- 1/3 cup Dry Sherry
- 1/4 cup Balsamic Vinegar
- Fresh Chives, thinly sliced
- Salt and Pepper
Cut figs into quarters and place in a small bowl; cover with hot water and soak until soft, about 15 minutes.
With slotted spoon, remove figs from liquid and place in a blender or food processor. Add 1/3 cup of soaking liquid (discard remainder) and the broth, coriander, and dry mustard; whirl until smooth.
Rinse chicken and pat dry.
Heat a 10- or 12-inch nonstick frying pan over high heat. When hot, add 1 1/2 teaspoons olive oil and tilt pan to coat bottom. Add chicken in a single layer and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate.
Reduce heat to medium-high. Add remaining olive oil and chopped onion; stir often until onion is limp and beginning to brown, 2 to 3 minutes. Add flour and stir to coat onion. Add fig mixture and stir until boiling. Return chicken to pan. Cover and simmer over low heat until chicken is no longer pink and is 170°F in center of thickest part, 5 to 7 minutes.
With tongs, transfer chicken to plates. Stir sherry into sauce. If smoother sauce is desired, strain into a bowl. Divide and spoon sauce over chicken; then, drizzle each portion with 1 tablespoon vinegar. Sprinkle with chives and salt and pepper to taste.
Recipe Courtesy: California Fresh Fig Growers Assn.