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Chicken with Figs and Mint

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Serves: 4
500g / 1 1/4lb / 3 1/3 cups dried figs
1/2 bottle sweet, fruity white wine
4 boneless chicken breasts, about 175-225g / 6-8oz each
15ml / 1 tbsp butter
30ml / 2 tbsp dark orange marmalade
10 mint leaves, finely chopped, plus a few more to garnish
juice of 1/2 lemon
salt and black pepper

Place the figs in a pan with the wine and bring to the boil, then simmer very gently for about 1 hour. Leave to cool and refrigerate overnight.

Fry the chicken breasts in the butter until they are cooked. Remove and keep warm. Drain any fat from the pan and pour in the juice from the figs. Boil and reduce to about 150ml / 1/4 pint / 2/3 cup.

Add the marmalade, chopped mint leaves and lemon juice, and simmer for a few minutes. Season to taste. When the sauce is thick and shiny, pour it over the meat, garnish with the figs and mint leaves and serve.

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