Fresh figs, balsamic and lemon juice make this sweet and sour fig sauce that pairs beautifully with chicken, fish or pork.
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.
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. But overall, I’m super happy with how this fig sauce turned out.
- 4 boneless skinless chicken breast
- 2 1/2 tsp fresh thyme
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 TBS extra virgin olive oil
- 1 TBS unsalted butter
- 2 TBS diced shallots
- 2 fresh figs, peeled and mashed with a fork
- 2 TBS balsamic vinegar
- 3 TBS chicken broth
- 3 tsp lemon juice
- Season both sides of chicken with 1 1/2 tsp thyme, salt and pepper.
- In a large skillet, over medium-high heat add oil.
- When oil is hot, but not smoking, add chicken breasts.
- Cook until browned, about 5 minutes.
- Turn chicken over and sear other side for 5 minutes.
- Reduce heat to medium and continue cooking chicken, until done, about 10 more minutes.
- Remove chicken and transfer to serving dish, tent with foil.
- Add butter to hot skillet and stir in shallots.
- Cook until shallots soften, approximately 2 minutes.
- Stir in figs, vinegar, broth and lemon juice.
- Scrape up any browned bits and simmer until sauce thickens, about 3 minutes.
- Pour sauce over chicken or serve on the side.
- Garnish chicken with remaining thyme.
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.
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Serving Size:1 chicken breast
Amount Per Serving:Calories: 293 Total Fat: 10.6g Saturated Fat: 6.4g Cholesterol: 114mg Sodium: 299mg Carbohydrates: 7.6g Fiber: 1.2g Sugar: 4.7g Protein: 38.8g