Best Balsamic Fig Chicken Recipes

CHICKEN TENDERS WITH BALSAMIC-FIG SAUCE

Steps:

• Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess.
• Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken to the skillet and cook until tenders are golden brown, no longer pink in the centers, and juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
• Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic and let simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, Dijon mustard, honey, and salt; bring to a boil. Reduce heat to low or medium-low and let simmer until thickened, about 3 minutes. Remove from heat and stir in butter.
• Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately.

CHICKEN WITH BALSAMIC FIG SAUCE

Steps:

• Sprinkle both sides of chicken evenly with 1 1/2 tsps thyme, 1/4 tsp salt and pepper.
• Heat oil in a large non-stick skillet over medium-high heat.
• Add chicken and cook for 6 minutes on each side or until no longer pink. Remove from pan and keep warm by covering plate with towel or placing in warm oven.
• Reduce heat to medium and add butter to skillet.
• Add onions and saute for 3 minutes.
• Add broth, vinegar, soy sauce and figs.
• Simmer until sauce is reduced to 1 cup (about 3 minutes).
• Add 1 tablespoon thyme and 1/4 tsp salt.
• Cut chicken breasts on the diagonal into slices. Serve sauce over chicken.

BALSAMIC FIG CHICKEN

Steps:

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into 1/2 inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes
• While potatoes roast, halve, peel, and mince shallot. Strip 2 tsp rosemary leaves from stems; finely chop leaves. Halve lemon.
• Pat chicken dry with paper towels and season all over with salt and pepper. Hea ta drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Remove from pan and set aside to rest. Lower heat under pan to medium.
• Add shallot, chopped rosemary, and a drizzle of olive oil to same pan. Cook, stirring, until softened, 2-3 minutes. Stir in vinegar and jam. Simmer until syrupy, 1 minute. Stir in stock concentrate and 1/3 cup water. Cook until thick and glossy, 2-3 minutes. (TIP: Add a splash of water if mixture is too thick) Turn off heat. Stir in 2 tbsp butter. Season with salt and pepper.
• While sauc esimmers, in a medium bowl, toss mixed greens with a squeeze of lemon juice and drizzle of olive oil. Season with salt and pepper.
• Thinly slice chicken crosswise; divide between plates with roasted potatoes. Drizzle chicken with sauce. Serve with salad on the side.

CHICKEN TENDERS WITH BALSAMIC-FIG SAUCE RECIPE

Steps:

• Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess. Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken to the skillet and cook until tenders are golden brown, no longer pink in the centers, and juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm. Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic and let simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, Dijon mustard, honey, and salt; bring to a boil. Reduce heat to low or medium-low and let simmer until thickened, about 3 minutes. Remove from heat and stir in butter. Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately.

FIG BALSAMIC CHICKEN

Steps:

• Brown chicken and saute onion and tgarlic in olive oil until softened. Add to a freezer bag with all other ingredients. TO COOK- Defrost the bag completely in the fridge. Add the contents of the bag plus one 14.5 oz can of diced tomatoes to the crockpot. Cook on high for 4-6 hours or low for 6-8 TO SERVE- Serve over rice or potatoes.