Servings: 2
an updated Italian classic

• 14 dehydrated figs
• 1 cup Marsala wine
• 26 oz boned and sliced chicken breasts, pounded to 1/2 inch thick
• 3 Tablespoons flour
• 2 Tablespoons Sadaf Grapeseed Oil
• 3/4 cup chicken stock
• kosher salt

Directions:

Simmer dried figs in Marsala Wine until soft. Remove figs and reserve wine. Season pounded chicken breasts with salt and pepper and coat with flour, shaking off excess. Heat Sadaf Grapeseed Oil in a medium size skillet until almost smoking. Add floured thicken breasts to skillet and saute on both sides until golden, Remove from pan and pour off excess oil. Add reserved Marsala wine and stir scrapping off anything on the bottom and simmer 1 minute. Retum chicken to skillet and add chicken stock, figs and simmer 7-10 minutes. Season with salt and pepper.

ENJOY IT