My Darling Husband fixed this for dinner tonight, and we're not sure we've ever had better food. This dish was better than eating at an expensive restaurant. We can't wait to serve it to friends and family. Exquisite!
Chicken with Balsamic-Fig Sauce
This chicken recipe yields about four ounces cooked meat from one chicken breast and 3/4 teaspoon oil--about 3/4 of her daily meat and 15 percent of Nunes's oil allowance per MyPyramid recommendations.
More From Cooking Light
- Calories: 355
- Calories from fat: 28%
- Fat: 11g
- Saturated fat: 3.6g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 1.5g
- Protein: 41.3g
- Carbohydrate: 21.6g
- Fiber: 3g
- Cholesterol: 116mg
- Iron: 2.1mg
- Sodium: 563mg
- Calcium: 71mg
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 1/2 tablespoons fresh thyme leaves, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3/4 cup chopped onion
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup balsamic vinegar
- 2 teaspoons low-sodium soy sauce
- 1/2 cup finely chopped dried figs (such as Mission)
- Sprinkle both sides of chicken evenly with 1 1/2 teaspoons thyme, 1/4 teaspoon salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan; keep warm.
- Reduce heat to medium; add butter to pan. Add onion; sauté 3 minutes. Add broth, vinegar, soy sauce, and figs. Simmer until sauce is reduced to 1 cup (about 3 minutes). Add 1 tablespoon thyme and 1/4 teaspoon salt. Cut chicken breast halves lengthwise on the diagonal into slices. Serve sauce over chicken.
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