Family Spice Recipe for Pan-Seared Chicken Breasts with Fig Sauce

Pan-Seared Chicken Breasts with Fig Sauce

Fresh figs, balsamic and lemon juice make this a sweet and sour sauce your family will love.

 

 

 

  1. Wash and pat dry with paper towels:
    • 4 boneless chicken breasts halves
  2. Season both sides of chicken with:
    • 1 1/2 tsp fresh thyme
    • 1/4 tsp salt
    • 1/8 tsp pepper
  3. In a large non-stick skillet, over medium-high heat add:
    • 1 TBS olive oil
  4. When oil is hot, but not smoking, add chicken breasts.
  5. Cook until browned, about 5 minutes.
  6. Turn chicken over and sear other side for 5 minutes.
  7. Reduce heat to medium and continue cooking chicken, until done, about 10 more minutes.
  8. Remove chicken and transfer to serving dish, tent with foil.
  9. Add to hot skillet:
    • 1 TBS butter
    • 2 TBS shallots, diced
  10. Cook until shallots soften, approximately 2 minutes.
  11. Stir in:
    • 2 fresh ripe figs, peeled and mashed
    • 2 TBS balsamic vinegar
    • 3 TBS broth
    • 3 tsp lemon juice
  12. Scrap up any browned bits and simmer until sauce thickens, about 3 minutes.
  13. Pour sauce over chicken or serve on the side.
  14. Garnish chicken with:
    • 1 tsp fresh thyme

INGREDIENTS:

  • 4 boneless chicken breast halves
  • 2 1/2 tsp fresh thyme
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 TBS olive oil
  • 1 TBS butter
  • 2 TBS shallots, diced
  • 2 fresh ripe figs, peeled and mashed
  • 2 TBS balsamic vinegar
  • 3 TBS broth
  • 3 tsp lemon juice

 

 

 

 

 

Family Spice Recipe for Pan-Seared Chicken Breasts with Fig Sauce

 

Difficulty: Easy

Prep Time: 5 mins

Cook Time: 25 mins

Servings: 4

Serving Size: 1 chicken breast half

Serving Suggestions: Serve with salad, steamed vegetables or hearty bread.

 

 

 

Other options:

For the chicken to cook faster and more evenly, you can also flatten with a mallet to make cutlets. See our Pork Picatta recipe for instructions on how to do this.

 

You can also use split chicken breasts. After searing the breasts, skin side down, for 5 minutes, put in a hot oven set at 385ºF and cook until internal temperature reads 160ºF with a meat thermometer, about 10-15 minutes. Remove from oven and continue with recipe from step 8.

 

NEED NUTRITIONAL INFORMATION!

NUTRITION FACTS
Serving Size 1 cup
Amount Per Serving
% Daily Values*
Calories
TBD
TBD
Calories from fat
TBD
TBD
Total Fat
TBD
TBD
Saturated Fat
TBD
TBD
Trans Fat
TBD
TBD
Cholesterol
TBD
TBD
Sodium
TBD
TBD
Carbohydrates
TBD
TBD
Dietary Fiber
TBD
TBD
Sugars
TBD
TBD
Protein
TBD
TBD
Vitamin A
TBD
TBD
Vitamin C
TBD
TBD
Vitamin K
TBD
TBD
Calcium
TBD
TBD
Iron
TBD
TBD
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

<back to the top>

<back to recipes>

<back to home>

 

 

 

$3 Flat Rate Shipping on All Orders!