My neighbor gave me these beautiful figs and I immediately thought of the wonderful dish that my husband had in Madrid this Summer. It was roasted strips of beef with this rich fig sauce. I then thought to recreate my own recipe with chicken breast but of course you could use pork loin or beef.
INGREDIENTS FOR THE SAUCE
1/2 pound of fresh figs
1/4 cup of Balsamic vinegar
1/4 cup of white wine
1/8 cup of soy sauce
1 tsp. salt and 1/4 tsp. of fresh ground pepper
1/8 cup of honey of Agave nectar
1/2 cup of water
Peel and cut into squares the figs. Add all the liquid ingredients and bring to a boil. Then continue cooking at medium heat for about 15 to 20 minutes till the water has evaporated and figs have a deeper rich color.
In a separate pan add one Tbsp. of olive oil and one Tbsp. of butter. Sauté a chopped medium onion and three cloves of garlic till golden.
Place onion and fig sauce in a blender and blend at high speed till all ingredient become a soft paste. Add a little bit of water if sauce becomes too thick.
Take two or three chicken breasts and clean and fillet in half. In a shallow pan add a couple tsps. of butter and olive butter. Place seasoned breast (seasoned with salt, pepper and garlic) and grill quickly both sides till golden brown. Add 1/4 cup of red wine Then place in a baking dish and pour sauce over chicken and finish baking on a 350 degree oven for about 20, to 30 minutes.
Serve with potatoes or rice and your favorite vegetable.
