Published March 11, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 30 min
Prep Time: 15 min | Cook Time: 15 min
This dish is elegant enough to serve to guests but quick enough for any weeknight dinner. Serve with steamed rice and broccoli.
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Calories per serving: |
402 |
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Total Fat 14.6g |
22% |
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Sodium 127mg |
5% |
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Calories per serving: |
402 |
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% Daily Value* |
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Total Fat 14.6g |
22% |
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Saturated Fat 2.1g |
10% |
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Sodium 127mg |
5% |
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Total Carbohydrate 38.0g |
13% |
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Protein 29.9g |
42% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 2/3 cup all-purpose flour
- Fresh cracked black pepper
- 8 (3 to 4 oz.) boneless, skinless chicken thighs
- 1 tablespoon canola oil
- 1/4 cup minced onion
- 1 teaspoon minced garlic
- 3/4 cup fresh-squeezed orange juice
- 1/4 cup white balsamic vinegar
- 2/3 cup dried whole figs, halved
- 1 orange, peeled and roughly chopped
- 1 teaspoon chopped rosemary
Step by Step:
- Place flour in a shallow dish. Pat chicken dry with paper towels and sprinkle with pepper. Dredge chicken in flour and shake off excess. Heat oil in a skillet over medium-high heat. When oil just starts to smoke, carefully add chicken and reduce heat to medium. Cook 4 to 5 minutes per side or until chicken is golden brown and cooked through. Remove chicken from pan and keep warm.
- Add onion to skillet and cook 2 minutes over medium heat until lightly browned. Add garlic and cook 30 seconds. Add orange juice and vinegar and bring mixture to a simmer, stirring to loosen browned bits in the pan. Add figs and cook 2 minutes or until figs start to plump. Add any accumulated chicken juice from resting chicken breasts. Remove from heat and add orange and rosemary. Spoon chutney over chicken and serve.
