4 (6 oz.) chicken breasts, boneless, skinless
8 oz. figs, sliced
2 oz. Sabra or 4 oz. sherry
1 tsp. parsley, fresh, chopped
1 oz. olive oil
1 oz. butter
3 oz. flour
1 lime
1/2 orange
Salt, pepper, and garlic (crushed)
1 chicken bouillon cube

Flatten chicken breasts with a meat mallet. Season each breast with salt, pepper and garlic and dredge in flour. Heat olive oil in a saute pan and cook chicken breasts until golden brown on both sides. Take chicken out of pan and set aside.

Add Sabra or sherry to pan along with butter and figs. Add the juice from the lime and orange and add the bouillon cube. Reduce liquid by half and place chicken breasts back in the pan to heat. Add the parsley. Place chicken breasts on plates and pour sauce over chicken. Garnish with orange and lime slices and serve with rice pilaf. Serves: 4. (Prep and Cooking Time: 30 minutes)