Chicken with Figs and Mint
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1 1/4 lbdried figs
1/2 bottlesweet, fruity white wine
4chicken breast fillets, with or without skin
2 Tbsporange marmalade
10mint leaves, finely chopped
1/2lemon, juice of
·salt and pepper to taste
·fresh mint leaves to garnish
How to Make Chicken with Figs and Mint
- 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.