Living Well

Food

Recipes from page 153

Lemon chicken

LEMON CHICKEN BREASTS WITH FIGS

Figs, because of their many seeds, are perfect for the holiday.
May you have as many mitzvot as there are seeds. This recipe is user-friendly.
1/2 c. all-purpose flour
3 pounds boneless and skinless chicken breasts (about 8-10 breasts), trimmed of all visible fat
3-4 T. vegetable oil
2 c. white wine
salt and pepper to taste
1/2 c. plus chopped fresh cilantro or parsley
1/3 c. fresh lemon juice
1 T. drained capers, or to taste
20 dried figs, cut in half length wise
lemon slices, garnish

Heat oil in a large nonstick skillet over medium-high heat. While the oil is heating, prepare the chicken.Place flour in a shallow bowl. Dredge chicken in the
flour and shake gently to remove excess flour. Place the breasts in the hot skillet (you may have to do this in batches), and brown lightly on both sides.
Place all the breasts back in the skillet and pour the wine over. Bring the wine to a boil, add figs, reduce heat and cook the chicken until the wine is reduced
and the sauce is slightly thickened. Add salt and pepper to taste and lemon juice.Sprinkle capers and cilantro over the chicken, turning the chicken occasionally
so that it's covered in sauce. Serve hot with sauce spooned over the chicken and a lemon slice over each breast. You can make this ahead of time (up to one day
ahead) and reheat, covered at 250F. for one hour, though you may need to add chicken broth or water to the sauce if necessary). Makes 8 servings.

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