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
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.