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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified



  • 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.

Cook's Note:

You may also use skinless, boneless chicken breasts or chicken thighs, just adjust your cooking time. If your sauce thickens too much, just stir in a little water.

Nutrition Facts

354 calories; 14.5 g total fat; 79 mg cholesterol; 456 mg sodium. 23.2 g carbohydrates; 27.1 g protein; Full Nutrition


Rating: 4 stars
Very tasty. I used chicken thighs sliced to tenders size. Only found dried figs so heated slightly in water to soften. Turned out well. Read More