Chicken with Balsamic-Fig Sauce

Ingredients

• 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)

Preparation

1. 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.
2. 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.