This dish replaces fat with intense flavors of orange juice, dried figs, balsamic vinegar, and fresh rosemary. Serve with steamed rice and broccoli.
2/3 cup all-purpose flour
Fresh cracked black pepper
4 (5- to 6-ounce) boneless, skinless chicken breasts
1 tablespoon canola oil
1/4 cup minced sweet onion
1 teaspoon minced garlic
3/4 cup fresh-squeezed orange juice
1/4 cup balsamic vinegar
2/3 cup dried figs, halved
1 navel orange, peeled and roughly chopped
1 teaspoon chopped rosemary
Place flour in a shallow dish. Pat-dry chicken 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 onions 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.