1 or 2 teaspoons olive or canola oil

1 teaspoon crushed garlic

3 chicken breasts (skinless), take off the bone if not boneless

3 cups sodium free beef broth (not chicken broth, it just doesn't have the right taste even tho its chicken)

1 package dried figs (calamyrna or mission)

3 sun dried tomato halves, diced or sliced

2 dried bay leaves (3 if they're small)

1/2 teaspoon thyme & parsley (reserve half)

Cut chicken breasts in half

With olive or canola oil in a frying pan with high sides, brown the chicken breasts. Remove and put aside.

Lightly brown crushed garlic, adding a bit more oil if needed.

Put the beef broth into the pan and bring to a boil, after a boil is reached, ladle out 1/2 cup and put aside. 

reduce heat to a vigorous simmer and add seasonings (reserving half of the parsley for later), figs, and sundried tomatoes.

Add a tablespoon of flour (Wondra brand is best for sauces if you have it) to the reserved broth and whisk until blended. Don't worry about lumps, they'll work themselves out.

Simmer broth until it has reduced by 1/4, then add the reserved broth (stir together) and the chicken back. Cover, leaving part of the pan open to allow steam to escape, and let simmer for 15 minutes.

After 15 minutes uncover and move chicken around, turning over...test for doneness as smaller pieces will cook faster.

Allow to simmer until the broth has reduced and thickened to about 1/3 of the volume.

Sprinkle remaining parsley and serve in the pan!

Buono appetito!