Chicken Tenders with Balsamic-Fig Sauce

The balsamic vinegar is a nice contrast to the sweet figs which add great texture, and the thyme provides just a bit of savoriness to this sweet and rich sauce.

Ingredients

• 1 pound chicken tenders
• salt and ground black pepper to taste
• 0.25 cup all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 shallot, minced
• 1 clove garlic, minced
• 0.5 cup red wine
• 0.25 cup balsamic vinegar
• 4 fresh figs, cut into 1/2-inch pieces
• 1 teaspoon minced fresh thyme leaves
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 0.5 teaspoon salt
• 1 teaspoon butter

Steps

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.