Chicken With Figs, Wine & Honey

1. 1

   Heat 1 tablespoon of extra virgin olive oil in a non-stick saute pan over medium-high heat. Sprinkle a pinch of salt and pepper on both sides of the chicken breast.

2. 2

   Saute the chicken 4-5 minutes on either side until cooked through with a nice gold hue. Set chicken on plate to rest while you prepare the figs.

3. 3

   In the same saute pan, heat the remaining tablespoon of oil over medium heat. Place the figs in the pan, cut side down. Saute for 3-4 minutes, turning the figs occasionally, until slightly golden.

4. 4

   Add the red wine, being careful to avoid splatters, as well as pinches of salt and black pepper, and honey. Quickly cook for 2-3 minutes until the red wine reduces into a loose syrup.

5. 5

   Spoon the figs and red wine reduction over the chicken and serve immediately.

No additional tips available.