Vinegar Chicken With Figs

Is this the redemption arc for skinless, boneless chicken breasts? We think so. The inky sauce, rich and sticky from the figs and butter, tastes restaurant-quality good. Spooned over and around the chicken, it transforms an often monotonous weeknight protein into something special. Look for squishy, plump dried figs; they’ll melt readily into the sauce. If yours are particularly dry, give them a presoak in hot tap water for a few minutes before squeezing out the excess water and adding the rehydrated fruit to the sauce.