2005 2nd Place Winner
Chicken Traditions with Flair
Kristine Snyder, Kihei HI
Chicken
8 dried California Mission Figs, stems removed, coarsely chopped
2 tablespoons balsamic vinegar
1 tablespoon honey
4 cloves garlic
1/4 teaspoon salt
4 California Chicken boneless half breasts
Salt and freshly ground black pepper
Sauce
2 tablespoons butter
1/2 medium onion, thinly sliced
1/2 pound cremini mushrooms, sliced
3 dried California Mission Figs, stems removed, finely chopped
2 tablespoons flour
3 tablespoons balsamic vinegar
1 14-ounce can chicken broth
3/4 teaspoon minced fresh sage
1/2 teaspoon minced fresh rosemary
Place figs, balsamic vinegar, honey, garlic and salt in small food processor; puree. Loosen chicken skin with fingers and spread fig mixture between skin and breast meat. Season outside of chicken pieces with salt and pepper.
Preheat oven to 400 degrees F. Heat large fry pan over medium high heat, add chicken and cook 4 minutes per side to brown. Transfer chicken to baking dish and bake 35-40 minutes or until internal temperature reaches 165 degrees F.
Meanwhile, in same fry pan, add butter, onion, mushrooms and chopped figs; sauté 8 minutes until browned. Add flour and cook 2 minutes. Add vinegar, stirring up browned bits. Gradually add broth and boil 7-9 minutes until thickened. Reduce heat and add sage and rosemary; simmer 5 minutes. Season to taste with salt and pepper. Serve chicken with sauce.
Makes 4 servings.