Valley Fig Growers

Chicken Saute with California Fig-Olive Tapenade

Makes 4 servings


4 boneless, skinless chicken breasts 

Salt and ground black pepper 

2 teaspoons olive oil 

1 tablespoon olive oil 

1 cup chopped yellow onion 

1 clove garlic, finely chopped 

1 cup sliced (lengthwise) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stems removed  

1/2 cup chicken broth  

4 teaspoons balsamic vinegar 

1 tablespoon chopped fresh rosemary  

1/3 cup quartered, pitted kalamata olives 

1 tablespoon drained capers 

2 tablespoons chopped fresh parsley

2 tablespoons toasted pine nuts 


  1. Season chicken breasts on both sides with salt and pepper.Heat 2 teaspoons oil in 10-inch skillet over medium-high heat. Add chicken and cook, turning once, until browned. Remove chicken to plate. Reduce heat to medium. Add 1 tablespoon oil, onion and garlic to skillet; stir and cook until onion browns and begins to soften. Stir in figs, broth, balsamic vinegar and rosemary; simmer 1 minute. Stir in olives and capers. Push tapenade to side of skillet and return chicken and juices to pan. Simmer gently until chicken is cooked through. Remove chicken to warm serving platter. Stir in parsley and pine nuts. Spoon tapenade over chicken.

Photography George Selland

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Nutrition Information

amount per serving

  • Calories 370
  • % Calories from Fat 32%
  • Fat 13
  • Cholesterol 76
  • Protein 27
  • Carbohydrates 35
  • Fiber 8
  • Iron 2
  • Sodium 419
  • Calcium 89
  • Potassium 804