Chicken With Sweet and Sour Fig Sauce Recipe

Chicken With Sweet and Sour Fig Sauce Recipe

  • 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
  1. Remove figs from syrup; cut each fig into quarters. Reserve 1/4 cup of syrup.
  2. 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.
  3. 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.
  4. Mix cornstarch and water together in a small bowl. Add to fig sauce, stirring constantly until sauce is thickened.
  5. Serve chicken breasts topped with the fig sauce.
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