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
Prep Time
40 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
Tips
You can use skinless
boneless chicken breasts or chicken thighs
just adjust your cooking time. If your sauce thickens too much
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