- 1 (15 ounce) can figs in syrup
- 1/2 cup water
- 1/2 cup white sugar
- 1/2 cup white vinegar
- 1 red onion, diced
- 1 yellow bell pepper, diced
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick
- 2 tablespoons cornstarch
- 2 tablespoons water
- Remove figs from syrup; cut each fig into quarters. Reserve 1/4 cup of syrup.
- Heat water and sugar in a sauce pan over medium-high heat until sugar is dissolved and water begins to simmer. Reduce heat to medium; add white vinegar, red onions, yellow peppers, figs, and syrup. Return to a simmer and cook uncovered for 10 minutes, stirring occasionally.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts, one at a time, until browned and the meat is no longer pink inside, about 4 minutes per side. Remove from pan to a paper towel-lined plate.
- Mix cornstarch and water together in a small bowl. Add to fig sauce, stirring constantly until sauce is thickened.
- Serve chicken breasts topped with the fig sauce.
09/07/2019
recipepes.com
chicken with sweet and sour fig sauce, recipe
PT15M
PT1H
5
455 calories
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