Fig & Balsamic Chicken

recipe image

Author Notes

Sweet & savory —Laura

  • Prep time
    30 minutes
  • Cook time
    30 minutes
  • Serves

  • 2


  • 2 teaspoons

    Fresh Rosemary

  • 2

    Chicken Breasts

  • 3.5 tablespoons

    Balsamic Vinegar

  • 4 tablespoons

    Fig Jam

  • 1/3 cup

    Chicken Stock
  1. Halve, peel, and mince shallots.
  2. Strip and chop rosemary leaves.
  3. Heat a large drizzle of olive oil in a large pan over med-hi heat. Pat chicken dry with paper towel and season with salt/pepper. Cook in pan until no longer pink in center (5-7 minutes per side). Remove and set aside to rest.
  4. Lower heat to medium. Add shallots, rosemary, and a large drizzle of olive oil. Cook, tossing until softened 2-3 minutes. Stir in vinegar and fig jam. Simmer until syrupy, about 1 minute. Stir in stock. Let reduce until thick and saucy, about 3 minutes. Remove from heat. Stir in 2 Tbsp of butter. Season with salt/ pepper.
  5. Thinly slice chicken, then drizzle with sauce.

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