Chicken With Balsamic Fig Sauce Recipes

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.

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.

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Steps:

• Heat the oil in a large skillet over med-high heat.
• Sprinkle the chicken evenly with the salt and pepper.
• Add the chicken to the skillet and brown on all sides.
• Transfer the chicken to the insert of a 5- to 7-quart slow cooker.
• Deglaze the pan with the vinegar and port, scraping up any browned bits from the bottom of the pan.
• Add the broth and transfer the contents of the skillet to the slow cooker.
• Add the thyme and figs and stir to combine.
• Cover and cook on HIGH for 2 hours, until the chicken is cooked through and the sauce is syrupy.
• Serve the chicken from the cooker set on warm.

Steps:

• Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
• Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.