Friggin Fig n Chicken

Now, right now, it is fig season in the south. They are ripening quickly and begging to be picked and eaten! So get out there and pick some!

This is my second recipe using figs this season.

That name up there, that is the name my husband came up with. However, I think I will go with
Chicken with Figs Coulis and Vegetables...

6 chicken breasts
2.5 cups fresh figs
3 heaping cups spinach
2 heaping cups button mushrooms (sliced)
15-18 small red potatoes, fingerling potatoes or yukon gold
Olive oil
1 Tb water
1.5 Tb Balsamic vinegar
2 Tb Butter
salt and pepper

Preheat oven 450 degrees.
Salt and pepper chicken, drizzle oil in iron skillet and heat. Add chicken, cook until golden on one side and flip. After both sides are golden, place skillet in oven to finish cooking chicken 10-15 minutes.

Slice figs longways and remove stems.
To make Coulis: Measure out 3/4 cup of figs and add to food processor. Add 1.5 tsp salt, pepper to taste, balsamic vinegar, and water. Process until smooth. Add a drizzle of olive oil and process until combined.

Wash potatoes, place in a pot and cover with water, add 2 tsp of salt. Boil until just tender, not until soft. Drain and set aside.

Wash spinach and mushrooms. Slice mushrooms, cut potatoes in half and peel if you wish. Drizzle pan with oil, add mushrooms, cook until golden. Add potatoes and the rest of the figs. Saute. When figs soften add spinach, salt and pepper. Saute until spinach begins to wilt. Remove from heat.

Arrange vegetables on a platter. Place chicken breasts on top. Drizzle with Fig Coulis. Serve!