Inspiration for tonight's dinner: a trusty weeknight workhorse swaps overalls for a tux with Chicken with Figs, Wine & Honey. (And any recipe that demands you open a bottle of wine, but only calls for a glass, is perfect fodder for a weeknight dinner in our book.) On the side, merrill's Millet with Cheese and Chives is a warming and hearty alternative to butter-laden mashed potatoes or noodles.
8 tablespoons Extra virgin olive oil
freshly ground black pepper
4 chicken breasts, pounded to 1/4" thickness
20 black mission figs, sliced in half (dried is fine if you can't find fresh)
2 cups light red wine
4 teaspoon honey
1. Heat half the extra virgin olive oil in a non-stick saute pan over medium-high heat. Sprinkle salt and pepper on both sides of the chicken breast.
2. Saute the chicken 4-5 minutes on either side until cooked through with a nice gold hue. Set chicken on plate to rest while you prepare the figs.
3. In the same saute pan, heat the remaining tablespoon of oil over medium heat. Place the figs in the pan, cut side down. Saute for 3-4 minutes, turning the figs occasionally, until slightly golden.
4. Add the red wine, being careful to avoid splatters, as well as pinches of salt and black pepper, and honey. Quickly cook for 2-3 minutes until the red wine reduces into a loose syrup.
5. Spoon the figs and red wine reduction over the chicken and serve immediately.
The Grocery List
Note: the chicken recipe as it appears on this site serves 1, I have increased these amounts to serve 4.
4 chicken breasts
about 20 dried mission figs
1 cup millet
4 ounces Asiago Fresco or Fontina
2 tablespoons crumbled blue cheese
As always, we assume you keep a stocked kitchen and thus already have salt, pepper, milk, olive oil, honey, and a bottle of red wine. If not, what are you waiting for? Those are some handy things to have around!
1. Toast the millet, ever so gently.
2. Add the milk, water, oil, salt. It will now simmer for about 20 minutes.
3. How great! 20 minutes is about how long the chicken will take. Turn your attention to the chicken and figs.
4. Finish up the millet after the chicken is done. The chicken will be more room-temperature when you sit down to eat, but that's okay.
Aside : A job well done! Maybe someone should rub your feet while you take a load off. After all, dinner is served.
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