Earlier this summer someone gave us a jar of fig jam as a hostess gift. It’s been delicious on toast, but I’ve been eager to experiment using it as an ingredient, too! Balsamic fig chicken is super simple to make, and comes together in about 20 minutes. Our whole family loved it, and my husband even commented that it seemed like a “fancy” dish that could be served to company!
Keep portion sizes in mind when preparing this dish. One serving of chicken breast is three ounces which is about the size of a deck of cards. At restaurants it’s not uncommon to have the equivalent of three to four servings of chicken on one plate, and often these portion sizes carryover to our homes. This recipe is made for four true portions of chicken (i.e., four deck of cards sized pieces), so if you plan to serve more chicken you may want to double the sauce recipe.
To make your chicken breasts an appropriate serving size, butterfly them open by slicing horizontally, then slice down the center. Depending on the starting size of the chicken breast, you may be able to just slice it down the center and pound each piece a bit thinner.
- 2 chicken breasts
- 2 tablespoons olive oil
- 1/4 cup water
- 1/4 cup fig jam
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
- Heat a large, deep skillet over medium heat
- Cut the chicken breasts in to four even pieces (pound thick pieces, if needed)
- Add the olive oil to the pan and swirl to coat
- Sprinkle the chicken lightly with kosher salt and cook 4-6 minutes per side
- Transfer cooked chicken to a plate and loosely cover with foil to keep warm
- Turn the heat to low and pour water in the pan (stand back as there will be a burst of steam).
- Whisk quickly to scrape up brown bits from the pan.
- Turn off the heat and add the jam, balsamic vinegar, and a bit of ground black pepper to the pan. Whisk constantly until smooth.
- Add the chicken back to the pan and spoon the glaze over each piece.
- Remember that one serving of chicken is about the size of a deck of cards. If you plan to serve more chicken, you may want to double the sauce recipe.