Sautéed Chicken Thighs with Fig-Orange Chutney

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Sautéed Chicken Thighs with Fig-Orange Chutney calories by ingredient

Introduction

What’s great about this dish is it’s elegant enough to serve to guests but fast enough for any weeknight dinner. Serve with steamed rice and broccoli. What’s great about this dish is it’s elegant enough to serve to guests but fast enough for any weeknight dinner. Serve with steamed rice and broccoli.

Number of Servings: 4

Ingredients

2/3 cup all-purpose flour

Fresh cracked black pepper

8 (3- to 4-ounce) boneless, skinless chicken thighs

1 tablespoon canola oil

1/4 cup minced onion

1 teaspoon minced garlic

3/4 cup fresh-squeezed orange juice

1/4 cup white balsamic vinegar

2/3 cup dried whole figs, halved

1 orange, peeled and roughly chopped

1 teaspoon chopped rosemary

Directions

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.