Chicken Cutlets with Fig Compote

Chicken Cutlets with Fig Compote
Servings: 4 Prep 10 mins Cook 11 mins


  • 1/2 cup dried mission figs, chopped
  • 1/3 cup chopped walnuts
  • 1/2 teaspoon dried thyme
  • 2 tablespoons unsalted butter
  • 4 small boneless, skinless chicken breasts (about 1-1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium-size onion, chopped
  • 1/3 cup low-sodium chicken broth
  • Frozen roasted potatoes, prepared according to package directions (optional)
  • 4 cups mixed salad (optional)

Make It

1. 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.

2. 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.

3. 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.

4. 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

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 353, Fat, total (g): 14, chol. (mg): 114, sat. fat (g): 5, carb. (g): 14, fiber (g): 3, pro. (g): 42, sodium (mg): 309, Percent Daily Values are based on a 2,000 calorie diet.