Wednesday, June 08, 2005

Chicken with Balsamic-Fig Sauce

Chicken with Balsamic-Fig Sauce (Adapted from CL)

4 boneless/skinless chicken breasts
1 1/2 tablespoons fresh thyme leaves, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
3/4 cup chopped onion
1/2 cup chicken broth
1/4 cup balsamic vinegar
2 teaspoons soy sauce
1/2 cup finely chopped dried mission figs

Season both sides of the chicken breasts with 1/2 teaspoons thyme, 1/4 teaspoon salt, and pepper.

Add olive oil in a large nonstick skillet over medium-high heat. Add chicken to the pan and cook 6 minutes on each side or until done. Remove and keep warm.

Put the pan back on the burner and reduce the heat to medium. Add butter and onion - sauté 3 minutes. Add broth, vinegar, soy sauce, and figs. Simmer until sauce is reduced to about 1 cup. Add 1 tablespoon thyme and 1/4 teaspoon salt. Slice the chicken and serve sauce over the top.

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