Chicken Tenders with Balsamic-Fig Sauce recipe
All Recipes Meat and Poultry Recipes Chicken
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 caloriescarbohydrate: 23.2 gcholesterol: 79.5 mgfat: 14.5 gfiber: 1.8 gprotein: 27.1 gsaturatedFat: 4.4 gservingSize: -sodium: 455.9 mgsugar: 12.5 gtransFat: : -unsaturatedFat: : -
Directions Chicken Tenders with Balsamic-Fig Sauce
Directions
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Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess.
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.
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.
Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately.