Chicken with Balsamic Fig Sauce


  • 1 lb thin chicken
  • 2 shallots
  • 2 sprigs rosemary or 2 tsp (remove needles & bundle needles together and chop across)
  • 1 Tablespoon Balsamic Vinegar
  • 2 Shallots
  • 1 Tablespoon butter
  • 1 Tablespoon Chicken stock concentrate
  • 1 oz Fig Jam
  • Drizzle Olive Oil
  • Salt & Pepper, to taste

For side dishes:

  • 1/2 lb potatoes
  • 3 cups broccoli
  • drizzle olive oil
  • Salt & Pepper to taste


  1. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel ans season all over with salt and pepper. Cook in pan until no longer pink in center 5-7 minutes per side. Remove from pan and set aside to rest.
  2. Lower heat under pan to medium. Add Shallot, chopped rosemary, and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Stir in balsamic vinegar and fig jam. Simmer until syrupy, about 1 minute. Stir in 1/2 cup water and stock concentrate. Let reduce until saucy, about 3 minutes. Remove from heat. Stir in 1 TBSP butter. Season with salt & pepper.
  3. Thinly slice chicken. Drizzle chicken with sauce. 

I served mine with roasted potatoes & broccoli.

  1. Preheat oven to 425°F
  2. Cut potatoes in 1/2 inch cubes, toss potatoes and snap peas in olive oil, and a dash of salt & pepper. Toss on baking sheet and cook in oven until tender and browned, 20-25 minutes.

*Leave butter out if you’d like the dish to be dairy free.

* You can sub sweet potatoes for regular potatoes & sub green beans or snap peas for broccoli.

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