Pan-Seared Chicken in Prosciutto-Fig Sauce

I know what you're thinking...figs?  No, ma'am!  I was a hater, too!  I've never been a fan of fig preserves until my sister introduced us to this recipe. The fig preserves came from her mother-in-law's kitchen, so you know they're top notch!!

**This recipe serves 2, so make sure you double or triple it accordingly!!

2 boneless, skinless chicken breasts
1/4 teaspoon salt
1 teaspoon olive oil
1/3 cup fig preserves
2 tablespoons chopped prosciutto
1 tablespoon balsamic vinegar
2 tablespoons water

Sprinkle evenly with salt. Heat oil in a 10-inch nonstick skillet over medium-high heat. Add chicken to pan, and cook 2-3 minutes on each side until seared.

Combine fig preserves and remaining ingredients. Add to chicken. Cover, reduce heat to medium, and cook 6 minutes or until chicken is done. Uncover and cook 1 minute over medium-high heat until sauce is slightly thickened.