Pan-Seared Chicken Breasts with Fig Sauce

Fresh figs, balsamic and lemon juice make this sweet and sour fig sauce that pairs beautifully with chicken, fish or pork.

Pan-Seared Chicken Breasts with Fig Sauce by FamilySpice.com

My neighbor has a fig tree. And every year she shares her harvest of these sweet juicy figs. Usually, my husband nabs them and eats them straight up. Middle child loves them, too. He started eating them when he was two. You can imagine my anxiety when my husband fed him three in one sitting! He’s now 7 and he still loves these fruits. He saw them on the counter yesterday as he walked by, stopped abruptly and asked me, “Is that the fruit I like a lot?” My husband convinced my little Princess to try some and she’s addicted, too. Only the Professor has not tried these sweet jewels. Of course, for me that means that the 20 or so my friend gave us will be gobbled down quickly. I secretly snagged a few for to experiment with for our dinner.

Figs by Familyspice.com

On the menu was chicken breast. Oh, what to do again with chicken breast….

I pan-seared them, then when done, removed from the pan. I experimented with balsamic vinegar, lemon juice and chicken broth mixed in the with the smashed figs until I got a sweet and sour concoction that I personally loved. The sauce is thick, the way I like it, not runny. So if you prefer to thin it out, add more broth.

Pan-Seared Chicken Breasts with Fig Sauce

Fresh figs, balsamic and lemon juice make this a sweet and sour sauce your family will love. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 4 chicken breast, boneless skinless
  • 2 1/2 tsp thyme, fresh
  • 1/4 tsp salt
  • 1/8 tsp black pepper, ground
  • 1 TBS extra virgin olive oil
  • 1 TBS butter, unsalted
  • 2 TBS shallots, diced
  • 2 figs, fresh, peeled & mashed with a fork
  • 2 TBS balsamic vinegar, red
  • 3 TBS chicken broth
  • 3 tsp lemon juice

Directions:

  1. Wash and pat dry with paper towels:
    • 4 chicken breast, boneless skinless
  2. Season both sides of chicken with:
    • 1 1/2 tsp thyme, fresh
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
  3. In a large non-stick skillet, over medium-high heat add:
    • 1 TBS extra virgin olive oil
  4. When oil is hot, but not smoking, add chicken breasts.
  5. Cook until browned, about 5 minutes.
  6. Turn chicken over and sear other side for 5 minutes.
  7. Reduce heat to medium and continue cooking chicken, until done, about 10 more minutes.
  8. Remove chicken and transfer to serving dish, tent with foil.
  9. Add to hot skillet:
    • 1 TBS butter, unsalted
    • 2 TBS shallots , diced
  10. Cook until shallots soften, approximately 2 minutes.
  11. Stir in:
    • 2 figs, fresh , peeled & mashed with a fork
    • 2 TBS balsamic vinegar, red
    • 3 TBS chicken broth
    • 3 tsp lemon juice
  12. Scrape up any browned bits and simmer until sauce thickens, about 3 minutes.
  13. Pour sauce over chicken or serve on the side.
  14. Garnish chicken with:
    • 1 tsp thyme, fresh

Notes:

Cooking Tips: For the chicken to cook faster and more evenly, you can also flatten with a mallet to make cutlets. You can also use split chicken breasts. After searing the breasts, skin side down, for 5 minutes, put in a hot oven set at 385ºF and cook until internal temperature reads 160ºF with a meat thermometer, about 10-15 minutes. Remove from oven and continue with recipe from step 8.

Prep Time:

Yield: Serve 4

Cook Time:

Pan-Seared Chicken Breasts with Fig Sauce Detail

berries on the vine by FamilySpice.com

Nothing beats the summer fruits and the delicious things you can do with them (besides eating them in their glorious nakedness). Our garden is showing strawberries, which the kids love to nibble on when they beat the pesky squirrels from getting there first! Our little blackberry bush of last summer, is now sprawling along our fence producing us big beautiful blackberries. You’ll even catch me stealing a berry right off the vine and popping it in my mouth.

Strawberry Watermelon Cooler by FamilySpice.com

I made these Strawberry Watermelon Cooler for the kids, too. They drank it up pretty quickly to cool off from the hot afternoon sun. I added some extra kick to mine.

I hope you are having a great summer, too, experimenting with your kids and your summer fruits.

Pan-Seared Chicken Breasts with Fig Sauce by FamilySpice.com

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