Chicken Tenders with Balsamic-Fig Sauce recipe

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Ingredients

1 pound chicken tenders
salt and ground black pepper to taste
¼ cup all-purpose flour
2 tablespoons olive oil
1 tablespoon butter
1 shallot, minced
1 clove garlic, minced
½ cup red wine
¼ 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
½ teaspoon salt
1 teaspoon butter

Nutrition Info

353.6 calories
carbohydrate: 23.2 g
cholesterol: 79.5 mg
fat: 14.5 g
fiber: 1.8 g
protein: 27.1 g
saturatedFat: 4.4 g
servingSize: -
sodium: 455.9 mg
sugar: 12.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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