"Is this the redemption arc for skinless, boneless chicken breasts? We think so. The inky sauce, rich and sticky from the figs and butter, tastes restaurant-quality good. Spooned over and around the chicken, it transforms an often monotonous weeknight protein into something special. Look for squishy, plump dried figs; they'll melt readily into the sauce. If yours are particularly dry, give them a presoak in hot tap water for a few minutes before squeezing out the excess water and adding"
"The inky sauce, rich and sticky from the figs and butter, tastes restaurant-quality good. Spooned over and around the chicken, it transforms an often monotonous weeknight protein into something special. Look for squishy, plump dried figs; they'll melt readily into the sauce. If yours are particularly dry, give them a presoak in hot tap water for a few minutes before squeezing out the excess water and adding the rehydrated fruit to the sauce."
Skinless, boneless chicken breasts gain deep flavor when served with an inky, rich, sticky sauce made from figs and butter. The sauce delivers restaurant-quality taste and, when spooned over and around the chicken, converts a monotonous weeknight protein into a special meal. Use squishy, plump dried figs so they melt readily into the sauce. If dried figs are particularly dry, presoak them in hot tap water for a few minutes, squeeze out excess water, and add the rehydrated fruit to the sauce to integrate sweetness and body. The butter-and-fig combination yields a glossy, concentrated finish that clings to the chicken.
Read at Epicurious
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