"Is this the redemption arc for skinless, boneless chicken breasts? We think so."
"The inky sauce, rich and sticky from the figs and butter, tastes restaurant-quality good. Spooned over and around the chicken, it transforms an often monotonous weeknight protein into something special."
"Look for squishy, plump dried figs; they'll melt readily into the sauce. If yours are particularly dry, give them a presoak in hot tap water for a few minutes before squeezing out the excess water and adding the rehydrated fruit to the sauce."
A fig-and-butter inky sauce turns skinless, boneless chicken breasts into a restaurant-quality meal. The sauce becomes rich and sticky from the figs and butter, providing deep, concentrated flavor and a glossy texture that coats the chicken. Spoon the sauce over and around the chicken to elevate a monotonous weeknight protein into something special with intensified sweetness and savory balance. Choose squishy, plump dried figs so they will melt readily into the sauce. If the dried figs are particularly dry, presoak them in hot tap water for a few minutes, squeeze out excess water, and add the rehydrated fruit to the sauce.
Read at Bon Appetit
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