Chicken Cutlets with Fig Compote

Chicken Cutlets with Fig Compote
Makes 4
Prep 10 m
Cook 11 m



  1. 1 of 4 Soak figs in hot water for 5 minutes. Meanwhile, combine walnuts and thyme in a small bowl. Drain figs and add to bowl with walnuts; stir.
  2. 2 of 4 Melt the butter in a large nonstick skillet over medium-high heat. Season one side of the chicken cutlets with 1/8 teaspoon each of the salt and pepper.
  3. 3 of 4 Place chicken, seasoned-side down, in skillet and cook 3 to 4 minutes. Season top side with remaining 1/8 teaspoon each salt and pepper. Flip over chicken and cook an additional 3 to 4 minutes. Remove to a serving plate and keep warm.
  4. 4 of 4 Add onion to skillet and cook 2 minutes. Add fig mixture and chicken broth to skillet and cook 1 minute. Remove skillet from heat, then spoon fig compote over chicken. Serve with roasted potatoes and salad, if desired.
Nutrition Information for Chicken Cutlets with Fig Compote
Servings Per Recipe: 4
Per Serving: 42 g pro., 353 kcal cal., 14 g Fat, total, 14 g carb., 309 mg sodium, 3 g fiber, 5 g sat. fat, 114 mg chol.