Yield: 4 Servings

4 each  Chicken breast, skinless, approx 5oz. each
To taste Kosher salt and freshly ground black pepper
1 Tbsp  Olive oil
As needed Rice flour
1 slice (2oz.) Bacon, cut crosswise into strips
1/2 each Onion, peeled and sliced (3oz)
2 each  Garlic cloves, minced
1 cup  Good white wine
1 cup  Chicken stock
1 head  Radicchio, cut in ¾" wide strips
1 Tbsp  Balsamic vinegar
1 Tbsp  Butter
1 Tbsp  Parsley, chopped
8 each  Ripe mission figs, cut in half

1. Place a chicken breast between two pieces of saran wrap on a cutting board and flatten with a meat mallet or the side of a heavy cleaver. Repeat with the other three breasts. Season chicken with salt and pepper. Heat a large non-stick sauté pan over medium high heat and add the olive oil. Dredge the chicken breasts in the rice flour and sauté until golden brown on both sides; transfer to a platter.
2. Add the bacon to the pan and cook until the fat begins to render. Add the onion and cook until the onion begins to soften; add the garlic and season with salt and pepper. Cook until the onions are caramelized.
3. Turn the heat back up to high. Add the wine and chicken stock, scraping up any browned bits on the bottom of the pan; cook until the sauce is reduced by half and it begins to thicken. Return the chicken to the pan along with any accumulated juices. Add the radicchio and vinegar, cover and simmer until chicken is cooked through.
4. Transfer the chicken to a serving platter and whisk the butter into the sauce. Check seasoning and pour the sauce over the chicken. Sprinkle with chopped parsley and arrange the figs around the outside of the platter.