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.

 

Recipe by Family Spice

 

 

 

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

 

  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

 

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

 

Prep Time: 5 min

Cook Time: 25 min

Difficulty: Easy

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.

 

 

 

 

 

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