| Ingredient | Quantity | Units |
|---|---|---|
| Chicken Breast | 12 | Ounce |
| Shallot | 1 | Each |
| Rosemary | 1/4 | Ounce |
| Fig Jam | 2 | Tablespoon |
| Chicken Stock Concentrate | 1 | Unit |
| Balsamic Vinegar | 5 | Teaspoon |
| Butter | 1 | Tablespon |
Cooking Time:
Total Time: 35 Minutes
Prep Time: 5 Minutes
Cook time: 30 Minutes
Servings:
2
Instructions
Step 1: Prep
Pat chicken dry with paper towels; season all over with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium-high heat.
Halve, peel, mince half the shallot.
Step 2: Cook Chicken
Add chicken to preheated pan.
Cook until browned and cooked through, 5-7 minutes per side.
Turn off heat; transfer chicken to a cutting board and set aside to rest.
Wipe out pan.
Step 3: Make Sauce
Lower heat to same pan to medium.
Add shallot, chopped rosemary, and a drizzle of olive oil.
Cook, tossing, until softened, 2-3 minutes.
Stir in vinegar and fig jam.
Simmer until syrupy, about 1 minute.
Stir in stock concentrate and 1/4 cup water.
Let reduce until thick and saucy, about 3 minutes. (TIP: Add a splash of water if mixture is stiff.)
Remove pan from heat.
Stir in 1 TBSP butter.
Season with salt and pepper.
Step 4: Finish and Serve
Thinly slice chicken, then divide between plates.
Drizzle chicken with sauce.
Recommended Pairings:
Sweet Potatoes
Mixed Greens
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/balsamic-fig-chicken-5c1aa13ec445fa317273ecb2