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Recipe Summary

prep:
10 mins
cook:
11 mins
Servings:
4
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Ingredients

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Directions

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  • Soak figs in hot water for 5 minutes. Meanwhile, combine walnuts and thyme in a small bowl. Drain figs and add to bowl with walnuts; stir.

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  • Melt the butter in a large nonstick skillet over medium-high heat. Season one side of the chicken cutlets with 1/8 teaspoon each of the salt and pepper.

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  • Place chicken, seasoned-side down, in skillet and cook 3 to 4 minutes. Season top side with remaining 1/8 teaspoon each salt and pepper. Flip over chicken and cook an additional 3 to 4 minutes. Remove to a serving plate and keep warm.

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  • Add onion to skillet and cook 2 minutes. Add fig mixture and chicken broth to skillet and cook 1 minute. Remove skillet from heat, then spoon fig compote over chicken. Serve with roasted potatoes and salad, if desired.

Nutrition Facts

353 calories; total fat 14g; saturated fat 5g; cholesterol 114mg; sodium 309mg; carbohydrates 14g; fiber 3g; protein 42g.

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