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