Chicken Breast with Figs in a Pan, as we know, chicken breast is one of the leanest parts of the chicken and is very versatile.
It can be cooked in many different ways but if you have little time available and are tired of the usual chicken slices in a pan and are also on a diet, this recipe is for you.
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The chicken breast with dried figs is a delight that is prepared in no time, the sweetness of the dried figs gives this dish the right sweetness which, together with the celery added at the end of cooking, gives it a crunchiness.
A dish I found in a cookbook given to me for Christmas and I wanted to try immediately obviously with dried figs, but when you find the recipe and fresh figs are on the fruit and vegetable stalls, try preparing it with them, it will be perfect.
DID YOU KNOW:
Up here, where the lens is, you can click on it and “SEARCH”🔎, you can write the ingredient that you find in your fridge or pantry when you open the door,
you will have the opportunity to enter hundreds of recipes with the chosen ingredient.
YOU WILL BE AMAZED.
If you like chicken in general, below I leave you other ideas to cook it always in a different way, and then, as always, we will discover the recipe right after the photo!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chicken Breast with Figs in a Pan
- 14 oz chicken breast
- 8 dried figs
- 2 stalks celery (green or white)
- 3.5 tbsp butter (or 2 tbsps of extra virgin olive oil)
- 1/2 cup flour
- 1 tbsp chopped parsley (or chives)
- 1 glass dry white wine
- 2 pinches salt
- to taste black pepper
Preparation of Chicken Breast with Figs
To prepare the Chicken Breast with Figs, first clean the chicken breast and remove the bone if present.
Then cut it into 1/2 inch thick slices and then into large cubes, pass them in the flour and shake off the excess.
If using dried figs, soak them in a little room temperature water for 5 minutes.
Then cut them in half.
In a wide high-sided pan, melt the butter (if using extra virgin olive oil, heat it well).
Brown the chicken pieces by turning them on all sides (this will take about 8 minutes).
Pour in the wine and let it evaporate over high heat, then add the previously soaked figs (if using dried ones).
Stir to flavor, then season with salt and freshly ground black pepper.
Lower the heat and cook the Chicken Breast with Figs for another 10/12 minutes, stirring occasionally.
If the cooking juices dry up, add a few tablespoons of hot water, but don’t overdo it.
Meanwhile, clean the celery stalks by removing the strings, then cut them into slices.
Chop the parsley or cut the chive stems with scissors.
At the end of cooking, add the celery and garnish with parsley or chives and serve.
How to store Chicken Breast with Figs
You can store it in the fridge in a container with a lid for 2 days.
Other recipes
If you want to see other types of recipes you can return to HOME
FAQ (Questions and Answers)
Which wine to pair?
We served it with Soave from Veneto, a delicate-scented DOC white wine.
