Chicken with Fig & Orange Sauce

Ingredients

• 24 ounces chicken breasts, skinned and cut into 1/2" strips
• 1/3 cup flour
• 1/3 cup olive oil
• 2 onions, thinly cut
• 1 1/2 teaspoons fennel seeds
• 3 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 2 cups fresh orange juice
• 1 cup white wine
• salt
• pepper
• 10 fresh figs*, cut into quarters
• 1/4 cup kalamata olives
• fresh parsley, chopped

Method

• Dredge chicken strips in flour. Heat pan and add olive oil. Add chicken strips and saute until
• golden. Remove from pan.
• Add a bit more olive oil. Add onions, fennel seeds and garlic. Saute briefly until onions are softened. Add balsamic vinegar, orange juice and wine. Deglaze pan and reduce about 1/3-1/2. Season with salt and pepper. Add figs and cook briefly. Add chicken and olives. Reheat about 1-2 minutes. Garnish with parsley. Serve with rice.

Notes

• SERVINGS: 8
• SOURCE: Adapted from Byron Ayanoglu