Chicken Cutlets with Fig Compote

½ cup dried mission figs
2/3 cup chopped walnuts
½ cup dried thyme
2 tablespoons unsalted butter
4 small boneless, skinless chicken breasts (approximately 1.5 pounds)
¼ teaspoon salt
¼ teaspoon black pepper
1 medium onion, chopped
1/3 cup chicken broth

frozen roasted potatoes, prepared according to package directions
4 cups mixed greens salad

Soak figs in hot water for 5 min. In a small bowl, combine walnuts and thyme. Drain figs and stir into the walnuts/thyme mixture.

Melt butter in large nonstick skillet over medium-high heat. Season top side of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper.

Place chicken, seasoned side down, in skillet and cook for 3 – 4 min. Season what is now the top side with remaining salt and pepper, then turn chicken and cook that side, 3 – 4 min. Remove to serving plate and keep warm.

Add onion to skillet and cook 2 min. Add fig mixture and broth and cook for 1 min. Remove skillet from heat and spoon completed compote over chicken. Serve with potatoes and salad.


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