This textural fig sauce, which is drizzled over chicken and created with balsamic vinegar for a good contrast to the sweet figs, is made. The sweet, creamy sauce is given a small amount of savoriness by the thyme.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 pound chicken tenders
- salt and ground black pepper to taste
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 shallot, minced
- 1 clove garlic, minced
- ½ cup red wine
- ¼ cup balsamic vinegar
- 4 fresh figs, cut into 1/2-inch pieces
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- 1 teaspoon butter
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.
- You can use skinless, boneless chicken breasts or chicken thighs, just adjust your cooking time. If your sauce thickens too much, stir in a little water.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 456 mg |
| Sugars | 13 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
So good. I used thighs and more figs , maybe a bit more wine after the sauce was done. .. I thought we would have some leftovers but we wound up eating all of it.
Great recipe! Paired it with green lentils and they were delicious. Next time I am going to use thighs and fry some brussels sprouts and toss both in the sauce!
Made just the sauce to serve over leftover chicken legs and loved it. Definitely make again, next time in pan drippings from cooking chicken which would make the sauce even more flavorful. I had leftover sauce and ate it the next morning on my bagel and cream cheese — yummy!
It took me longer to prep- I’m not fast with mincing and with measuring several different things, but once I was ready to cook, it was easy! This was an absolute hit with my teenage children and my husband. My son said it tasted like something from a restaurant lol. I will make this again!
Rich and savory with just the right amount of sweetness….yummy! I didn’t have figs as they are hard to get in Alberta. Substituted dried apricots and added a bit more honey.
Pretty tasty. Did some substituting due to lack of ingredients. Added chicken broth to add to sauce volume.
Very tasty. I used chicken thighs sliced to tenders size. Only found dried figs so heated slightly in water to soften. Turned out well.