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.
- Serves: 4 persons
- 1pound chicken tenders
- salt and ground black pepper to taste
- ¼cup all-purpose flour
- 2tablespoons olive oil
- 1tablespoon butter
- 1shallot, minced
- 1clove garlic, minced
- ½cup red wine
- ¼cup balsamic vinegar
- 4fresh figs, cut into 1/2-inch pieces
- 1teaspoon minced fresh thyme leaves
- 1teaspoon Dijon mustard
- 1teaspoon honey
- ½teaspoon salt
- 1teaspoon butter
Step 1Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess.
Step 2Heat 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.
Step 3Add 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.
Step 4Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately.