Gingersnap Chicken with Apple Compote
1 pkg boneless skinless chicken breast
10-12 gingersnap cookies
1 medium shallot, sliced
2 apples, cored and thinly sliced
6 dried figs, stems removed and thinly sliced
1/3 c. dried raisins
1/4 c. sliced roasted almonds
Oil and butter for saute
Apple cider for deglazing.
Process cookies to a fine crumb in food processor; place on large plate. Pat dry chicken pieces and press crumbs to both sides. Heat oil in large saute pan, add shallot and cook until translucent and slightly browned, remove to small bowl. Heat a little more oil and add chicken, cooking until browned on both sides, about 4-5 minutes per side. Remove to plate. Add 2 T. butter and allow to brown, then add apples and cook without stirring for about 5 minutes. Stir, add in figs, raisins, almonds and shallots and mix to combine. Pour in about 1/4 c. apple cider and deglaze the pan. When fully reduced, place chicken on top of compote, cover and allow to cook until chicken is cooked through; about 10-15 minutes. Season with salt and pepper, if needed. Serve chicken topped with compote.
Recipe Notes: For a tangier taste, cider vinegar can be used to deglaze. For the apples, use something that will stand up to cooking for best results. Mix up the dried fruit to taste; I think currants would be great in this, or possibly chopped dried apricots too.