Posted in Main Courses, Poultry, Sauces, Saute`

Fun with Figs Part 1

My friend from Virginia has had a fig tree growing in her yard for years without my knowledge until we visited this past weekend.  I was floored to find that no-one in the family has ever tried them.  We pay a lot of money up north to buy these little treasures from nature.  So before we left, we brought back as many as we could pick.  I’d like to share a couple of recipes that you could try with figs.  Jenn and Eric, these are for you.

Enjoy the figs!!

Chicken Breasts with Fig Sauce

Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Estimated Values per Serving:

Calories:  260                              Fat: 2 grams                            Points: 5


1 pound boneless chicken breasts

Salt and pepper

1/2 cup cream sherry

¼ cup fat free half and half

¼ cup honey

½ cup figs – stems removed and thinly sliced (about 3 figs)

2 tablespoons reduced calorie butter spread


  1. Pound chicken until about ½ inch thick and season with salt and pepper.  Heat a sauté pan on medium high heat, spray with cooking spray and add chicken breasts.  Sauté for 5 – 7 minutes on each side until browned and cooked through.  Remove from pan and cover to keep warm.
  2. In a saucepot, bring the balsamic vinegar to a boil over high heat. Boil until the sherry has reduced by half, 3 to 4 minutes.
  3. Once reduced, whisk in the half and half, honey, and sliced figs and cook for another 1 -2 minutes.   Remove from heat and stir in butter spread.
  4. Arrange chicken on a warm serving platter and drizzle with the fig sauce.

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