Chicken Tenders with Balsamic-Fig Sauce
Description
Chicken tenders are drizzled with a fig sauce that’s both sweet and savory, made with garlic, shallot, red wine, and balsamic vinegar for a bit of tang.
Ingredients
•
1 pound chicken tenders
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salt and ground black pepper to taste
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1/4 cup all-purpose flour
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2 tablespoons olive oil
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1 tablespoon butter
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1 shallot, minced
•
1 clove garlic, minced
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1/2 cup red wine
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1/4 cup balsamic vinegar
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4 fresh figs, cut into 1/2-inch pieces
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1 teaspoon minced fresh thyme leaves
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1 teaspoon Dijon mustard
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1 teaspoon honey
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1/2 teaspoon salt
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1 teaspoon butter
Directions
1
Make the chicken: Season chicken with salt and pepper on both sides, then lightly coat with flour, shaking off excess.
2
Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken and cook until tenders are golden brown, no longer pink in the centers, and the juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
3
Make the sauce: Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic vinegar; simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, mustard, honey, and salt; bring to a boil. Reduce the heat to low or medium-low and simmer until thickened, about 3 minutes. Remove from the heat and stir in butter.
4
Spoon sauce over warm chicken tenders, or add chicken back to the skillet to briefly reheat. Serve immediately.