Chicken Breasts with Honey Balsamic Fig Sauce
A Quick and Inexpensive, Yet Healthy and Elegant Meal
Sep 13, 2009
Chicken Breasts with Honey Balsamic Fig Sauce is a dish that's as good for company or a special occasion as it is for a workday dinner. The thick, sweet-savory sauce is a delicious complement to the mild flavor of the chicken. It's best to use fresh, organic figs, which are in season in the summer through the early fall. Start to finish, this meal can be on the table in 30 minutes!
Chicken Breasts with Honey Balsamic Fig Sauce
Ingredients
- Four skinless, boneless chicken breast halves
- 1/3 cup unbleached flour
- 1/4 tsp. onion powder
- 1/2 tsp. dried tarragon
- 1/2 tsp. salt (optional)
- 1/2 cup balsamic vinegar
- 6 tbsp. butter, separated
- 3 tbsp. honey
- 3-5 fresh figs, sliced or chopped
- 5 tsp. chopped fresh basil
Directions
- Using a meat mallet, pound chicken breasts between sheets of waxed paper until they are about 1/2 inch thick.
- Mix flour, onion powder, dried tarragon and salt in small bowl.
- Dredge chicken breasts in flour mixture.
- Melt 2 tbsp. butter in frying pan.
- Just before butter browns, add chicken and saute over medium heat until lightly browned on both sides.
- While chicken browns, put vinegar into saucepan and bring to a boil.
- Lower heat, and simmer until vinegar is reduced by half; it will be thick and somewhat syrupy.
- Stir in remaining 4 tbsp. butter, honey and figs.
- Cook for one minute, then stir in basil.
- When chicken is done, place on serving dish and top with sauce.
- Garnish with additional basil sprigs, if desired.
Add a fresh green salad and this Smashed Potato Blend for a delicious meal.
Smashed Potato Blend Recipe
Ingredients
- 2 large Yukon gold potatoes
- 1 medium yam or sweet potato
- 3 tbsp. butter
- 2 tbsp. Greek yogurt
- Salt and pepper to taste
Directions
- Peel potatoes (or the peels can be left on), and cut into pieces about 2 inches square.
- Put potatoes into saucepan, and barely cover with water.
- Cover saucepan; bring to a boil, lower heat, and simmer about 15-20 minutes until potatoes are soft when poked with a knife.
- Drain potatoes; put back on heat for about 10 seconds to cook off remaining water.
- Put potatoes in medium bowl and add remaining ingredients.
- Using a potato masher, smash up potatoes while mixing in butter, yogurt, salt and pepper.
- Serve hot with chicken and Honey Balsamic Fig Sauce.
Serves four. Leftovers are delicious the next day!
Tips for Storing Fresh Figs
Fresh figs are very delicate and should be kept refrigerated, or they will get too soft or spoil. Figs should be used as soon as possible; if refrigerated, they will keep for about a week. They can also be frozen in a sealed freezer bag or container for up to six months. Frozen figs can replace the fresh figs in the sauce recipe.
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