Balsamic Fig Chicken
Chelsea Mills • February 16, 2020
A favorite tangy chicken recipe.
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Serves 8
I use a SCANPAN from FEAST Gourmet Kitchen Shop, it allows me to get the beautiful caramel color on the chicken. If you haven't been to FEAST, you should totally check it out!
INGREDIENTS
- 8 (6-ounce) skinless, boneless chicken breast halves
- 3 tablespoons fresh thyme leaves, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 1/2 cups chopped onion
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup balsamic vinegar
- 4 teaspoons low-sodium soy sauce
- 1 cup finely chopped dried figs (such as Mission)
DIRECTIONS
Step 1
Sprinkle both sides of chicken evenly with 1 Tablespoon thyme, 1/2 teaspoon salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan; keep warm.
Step 2
Reduce heat to medium; add butter to pan. Add onion; sauté 3 minutes. Add broth, vinegar, soy sauce, and figs. Simmer until sauce is reduced to 2 cups (about 3 minutes). Add 2 tablespoon thyme and 1/2 teaspoon salt. Cut chicken breast halves lengthwise on the diagonal into slices. Serve sauce over chicken.
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