Ingredients:
4 boneless, skinless chicken breasts
2 T Sparrow Lane Extra Virgin Olive Oil
1 t kosher salt
½ t freshly ground black pepper
1 small shallot, finely chopped
1 clove garlic, minced
½ c chicken broth
⅓ c Sparrow Lane California Fig Balsamic Vinegar
1 t honey (optional)
1 T butter
Fresh figs, quartered, for garnish (optional)
Instructions:
Pat chicken breasts dry and season both sides with salt and pepper.
Heat Sparrow Lane Extra Virgin Olive oil in a large skillet or grill pan over medium-high heat. Cook chicken for about 5-6 minutes per side, or until golden brown and cooked through to an internal temperature of 165 degrees. Remove chicken from pan and allow to rest
Reduce heat to medium. Add shallot and cook for 1-2 minutes until softened. Add garlic and cook for about 30 seconds.
Add chicken broth and Sparrow Lane California Fig Balsamic Vinegar. Stir well, scraping any browned bits from the bottom of the pan. Simmer for 4-6 minutes, or until sauce has reduced and begins to lightly coat the back of the spoon.
Taste sauce and add honey if additional sweetness is desired. Remove from heat and whisk in butter until smooth.
Slice chicken breasts and arrange on serving plates. Spoon warm fig balsamic glaze over chicken. Garnish with fresh figs if available.
Serves 4
