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.



  • olive oil
  • Flour tortillas
  • 8 ounces cheddar cheese (or any good melting cheese), shredded
  • 2 bell peppers, cut into strips
  • 1 onion, cut into strips
  • cooking spray
  • 1 chicken breast, cooked and cut into small pieces


  1. Heat 2 teaspoon of olive oil in a large saute pan over medium-high heat. 
  2. Add bell peppers and onions to pan and saute until onions are translucent. Remove onion and peppers from pan and set aside for assembly.
  3. Spray the inside of the saute pan with cooking spray. Place one flour tortilla in the pan. Add a layer of cheese on to the tortilla, follow up with onion pepper mixture and chicken. Add another layer of cheese on top of all ingredients (the cheese is the glue to hold it all together) and finish with another tortilla. Wait for a few minutes for the cheese to start melting and the bottom tortilla to harden and turn light brown.
  4. Spray the top tortilla with cooking spray and using a spatula flip the whole quesadilla in the pan. (If the tortillas get off-center you should be able to recenter it using a spatula and pulling the top tortilla by hand). Wait until cheese is completely melted and bottom tortilla is hardened and light brown.
  5. Slide it out of the pan onto a plate or cutting board. Cut into wedges and serve.

*You could use any number of sauteed vegetables or proteins in your quesadilla!
~Recipe from Mikaila