A delightful chicken dish inspired by Tuscan flavors, featuring figs, pancetta, and a rich wine sauce.
Heat a deep skillet over medium heat and add the olive oil.
Ensure the skillet is evenly heated before adding oil to prevent sticking.
Add the diced pancetta and cook until crispy, then remove and set aside.
Stir occasionally to ensure even cooking and prevent burning.
Season the chicken breasts with salt and pepper, then dredge them in flour.
Shake off excess flour to avoid clumping during cooking.
Brown the chicken in the skillet for a few minutes on each side, then remove and set aside.
Do not overcrowd the pan; cook in batches if necessary.
Add the onion, garlic, and figs to the skillet and sauté until softened.
Lower the heat slightly to avoid burning the garlic.
Deglaze the pan with red wine, scraping up any browned bits, and let it reduce by half.
Use a wine you enjoy drinking for the best flavor.
Return the chicken to the skillet, add parsley, lemon zest, and thyme, and simmer until the chicken is cooked through.
Cover the skillet partially to retain moisture while allowing some reduction.
Serve the chicken garnished with the crispy pancetta and a sprinkle of fresh parsley.
Serve immediately for the best flavor and texture.
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