Chicken Strips with Balsamic–Fig Pan Sauce

Name: Chicken Strips with Balsamic–Fig Pan Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.25 cup All-Purpose Flour; 0.25 cup Balsamic Vinegar; 0.5 tsp Black Pepper; 1 tbsp Butter; 1 lb Chicken Tenderloin; 1 tsp Dijon Mustard; 4 whole Dried Fig; 1 tsp Fresh Thyme; 1 whole Garlic; 1 tsp Honey; 2 tbsp Olive Oil; 0.5 cup Red Wine; 0 tsp Salt; 1 whole Shallot

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 American High-Protein 💪Low-Carb Low-Sodium Heart-Healthy ❤️

Chicken Strips with Balsamic–Fig Pan Sauce pairs tender, lightly floured chicken with a glossy reduction of red wine, balsamic vinegar, and fresh figs. Shallot, garlic, thyme, Dijon, and a touch of honey create a balanced sweet-tangy finish that coats each bite. Serve it for a cozy weeknight dinner or an elegant date-night meal alongside greens or creamy polenta.

Prep20 mins
Cook20 mins
Serves4
DifficultyMedium

1

Make the chicken: Season the chicken with salt and pepper on both sides, then lightly dredge in flour, shaking off any excess.
2

Heat olive oil and butter in a large nonstick skillet over medium heat. Add the chicken and cook until the tenders are golden brown, no longer pink in the centers, and the juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
3

Make the sauce: Add the shallot and the garlic to the same skillet and cook until softened, about 2 minutes. Add the red wine and the balsamic vinegar; simmer until reduced by half, 3 to 5 minutes. Stir in the figs, thyme, mustard, honey, and salt; bring to a boil. Lower the heat to low or medium-low and simmer until thickened, about 3 minutes. Remove from the heat and stir in the butter.
4

Spoon the sauce over the warm chicken tenders, or return the chicken to the skillet to briefly reheat. Serve immediately.