Figs are grown all over Greece and this recipe sounded like a lovely way to enjoy them! From The Complete Book of Greek Cooking by Salaman and Cutler. (Prep time will include cooling cooked figs overnight.)
prep time1 Hr 20 Min
cook time30 Min
1 1/4 lb
sweet, fruity white wine
chicken breast fillets, with or without skin
mint leaves, finely chopped
lemon, juice of
salt and pepper to taste
fresh mint leaves to garnish
How To Make
Place figs and wine in a pan and bring to boil. Then simmer gently for 1 hour. Allow to cool. Refrigerate overnight.
Fry chicken in butter until they are cooked through and golden. Remove and keep warm.
Drain any fat from pan and add the juice from the figs. Boil and reduce to about 2/3 cup.
Add the marmalade, mint and lemon juice and salt and pepper to taste. Simmer for a few minutes. When the sauce is thick and shiny, pour it over the chicken. Garnish with the figs and extra mint leaves and serve.
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