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
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
- 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.
- 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.
- 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.
- Arrange chicken on a warm serving platter and drizzle with the fig sauce.