Chicken Tenders with Balsamic-Fig Sauce
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
Sauce:
Directions
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Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess.
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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.
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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.
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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.
