Chicken Tenders with Balsamic-Fig Sauce

Chicken tenders are drizzled with a fig sauce that’s both sweet and savory, made with garlic, shallot, red wine, and balsamic vinegar for a bit of tang.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 354 Calories

Ingredients

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

Recipe Instructions

Step 1

Make the chicken: Season chicken with salt and pepper on both sides, then lightly coat with flour, shaking off excess.

Step 2

Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken and cook until tenders are golden brown, no longer pink in the centers, and the juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.

Step 3

Make the sauce: Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic vinegar; simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, mustard, honey, and salt; bring to a boil. Reduce the heat to low or medium-low and simmer until thickened, about 3 minutes. Remove from the heat and stir in butter.

Step 4

Spoon sauce over warm chicken tenders, or add chicken back to the skillet to briefly reheat. Serve immediately.