Chicken Cutlet Recipe and Fig Olive Tapenade

andrew@bytejockeyz.comEntrees, Recipes

Chicken Cutlet Recipe and Fig Olive Tapenade

Fig olive tapenade, spooned over this chicken cutlet recipe brings a bit of savory punch to plain Jane chicken. Here's the best way to saute chicken breast.
Nutrition
Servings 4

Ingredients

  • 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 Blue Ribbon Orchard Choice or Sun-Maid California Figs stems removed, sliced (lengthwise)
  • 1/2 cup chicken broth
  • 4 teaspoons balsamic vinegar
  • 1 tablespoon chopped fresh rosemary
  • 1/3 cup kalamata olives quartered, pitted
  • 1 tablespoon drained capers
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons toasted pine nuts

Instructions

  • 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.

Notes

Photography George Selland

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!