Pan seared chicken with a sweet and savory garlic fig reduction. Serve with pearled couscous and steamed asparagus for an easy to prepare gourmet meal.
4 Chicken breasts, boneless, skinless
1 tsp. Kosher salt
1/2 tsp. Black pepper, freshly ground
1 Tbsp. Olive or canola oil
1 jar Robert Rothschild Farm Smoky Fig & Roasted Garlic Spread
1 Tbsp. Rosemary, fresh, chopped
6 Tbsp. Dry red or white wine
Season the chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add oil, warm slightly and then add chicken; cook 2 - 3 minutes on each side or until browned. Whisk together Smoky Fig & Roasted Garlic Spread, rosemary, and wine in a bowl; add to chicken, stirring gently. Cover, reduce heat to medium; cook 4 - 5 minutes or until chicken is done. Uncover and cook 1 minute over medium-high heat or until sauce thickens. Serve sauce over chicken.
Alternative: This dish can also be prepared using boneless pork chops.