Chicken Cutlet Recipe and Fig Olive Tapenade

valleyfiggrowers@alkalyne.comEntrees, Recipes

chicken sautee

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.
chicken sautee
Servings 4


  • 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 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


  • 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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