Tenders of Chicken with Balsamic-Fig Sauce

Rate this post
Tenders of Chicken with Balsamic-Fig Sauce
  1. Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess.

  2. 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.

  3. 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.

  4. 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.

You are looking for information, articles, knowledge about the topic Tenders of Chicken with Balsamic-Fig Sauce on internet, you do not find the information you need! Here are the best content compiled and compiled by the smartinvestplan.com team, along with other related topics such as: Recipe.

Related videos about Tenders of Chicken with Balsamic-Fig Sauce

  Jack Daniels Sauce from TGI Friday's

Similar Posts