Drizzled over chicken, this textural fig sauce is made with balsamic vinegar which is a nice contrast to the sweet figs. Thyme provides just a bit of savoriness to the sweet, rich sauce.
serves 4
Chicken:
1 pound chicken tenders
salt and ground black pepper to taste
1/4 cup all-purpose flour
2 tablespoons olive oil
1 tablespoon butter
Sauce:
1 shallot, minced
1 clove garlic, minced
1/2 cup red wine
1/4 cup balsamic vinegar
4 fresh figs, cut into 1/2-inch pieces
1 teaspoon minced fresh thyme leaves
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1 teaspoon butter
Make the chicken:
Season chicken with salt and pepper on both sides, then lightly coat with flour, shaking off excess.
Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken and cook until tenders are golden brown, no longer pink in the centers, and the juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
Make the sauce:
Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic vinegar; simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, mustard, honey, and salt; bring to a boil. Reduce the heat to low or medium-low and simmer until thickened, about 3 minutes. Remove from the heat and stir in butter.
Spoon sauce over warm chicken tenders, or add chicken back to the skillet to briefly reheat. Serve immediately.
NOTE:
You can use skinless, boneless chicken breasts or chicken thighs, just adjust your cooking time. If your sauce thickens too much, stir in a little water.
Nutrition Facts (per serving)
354 Calories
15g Fat
23g Carbs
27g Protein