Sautéed Chicken Thighs with Fig-Orange Chutney
- Number of Servings: 4
Ingredients
2/3 cup all-purpose flourFresh cracked black pepper8 (3- to 4-ounce) boneless, skinless chicken thighs1 tablespoon canola oil1/4 cup minced onion1 teaspoon minced garlic3/4 cup fresh-squeezed orange juice1/4 cup white balsamic vinegar2/3 cup dried whole figs, halved1 orange, peeled and roughly chopped1 teaspoon chopped rosemary
Place flour in a shallow dish. Pat-dry chicken with paper towels and sprinkle with pepper. Dredge chicken in flour and shake off excess. Heat oil in a skillet over medium-high heat. When oil just starts to smoke, carefully add chicken and reduce heat to medium. Cook 4 to 5 minutes per side or until chicken is golden brown and cooked through. Remove chicken from pan and keep warm.
Add onions to skillet and cook 2 minutes over medium heat until lightly browned. Add garlic and cook 30 seconds. Add orange juice and vinegar and bring mixture to a simmer, stirring to loosen browned bits in the pan. Add figs and cook 2 minutes or until figs start to plump. Add any accumulated chicken juice from resting chicken breasts. Remove from heat and add orange and rosemary. Spoon chutney over chicken and serve.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SAMVICARS.
Add onions to skillet and cook 2 minutes over medium heat until lightly browned. Add garlic and cook 30 seconds. Add orange juice and vinegar and bring mixture to a simmer, stirring to loosen browned bits in the pan. Add figs and cook 2 minutes or until figs start to plump. Add any accumulated chicken juice from resting chicken breasts. Remove from heat and add orange and rosemary. Spoon chutney over chicken and serve.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SAMVICARS.
Nutritional Info Amount Per Serving
- Calories: 413.5
- Total Fat: 15.1 g
- Cholesterol: 117.8 mg
- Sodium: 131.5 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 4.7 g
- Protein: 30.8 g