Name: Chicken Tenders with Balsamic-Fig Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Chicken tenders - 1 pound; Salt and ground black pepper to taste - 1 pound; All-purpose flour - ¼ cup; Olive oil - 2 tablespoons; Butter - 1 tablespoon; Shallot, minced - 1; Garlic, minced - 1 clove; Red wine - ½ cup; Balsamic Vinegar - ¼ cup; Fresh figs, cut into 1/2-inch pieces - 4; Minced fresh thyme leaves - 1 teaspoon; Dijon mustard - 1 teaspoon; Honey - 1 teaspoon; Salt - ½ teaspoon; Butter - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Tenders with Balsamic-Fig Sauce

1. Chicken tenders - 1 pound

2. Salt and ground black pepper to taste - 1 pound

3. All-purpose flour - ¼ cup

4. Olive oil - 2 tablespoons

5. Butter - 1 tablespoon

6. Shallot, minced - 1

7. Garlic, minced - 1 clove

8. Red wine - ½ cup

9. Balsamic Vinegar - ¼ cup

10. Fresh figs, cut into 1/2-inch pieces - 4

11. Minced fresh thyme leaves - 1 teaspoon

12. Dijon mustard - 1 teaspoon

13. Honey - 1 teaspoon

14. Salt - ½ teaspoon

15. Butter - 1 teaspoon

How to cook deliciously - Chicken Tenders with Balsamic-Fig Sauce

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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