Description
The balsamic vinegar is a nice contrast to the sweet figs which add great texture, and the thyme provides just a bit of savoriness to this sweet and rich sauce.
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
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4