- Calories 355
- Caloriesfromfat 28%
- Fat 11g
- Satfat 3.6g
- Monofat 4.9g
- Polyfat 1.5g
- Protein 41.3g
- Carbohydrate 21.6g
- Fiber 3g
- Cholesterol 116mg
- Iron 2.1mg
- Sodium 563mg
- Calcium 71mg
Chicken with Balsamic-Fig Sauce
Photo: Randy Mayor
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.
How to Make It
Step 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.
Step 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.
gdcard5's Review
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jenniferrachelr's Review
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BytchOnWheels's Review
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!
Cinwir1's Review
I used fresh figs and this dish was excellent!
KristaZeCook's Review
This meal was really awesome, we used fresh black mission figs, and added 1 teaspoon of turbinado to the sauce to help sweeten a little, and it came out perfect. Our sides were toasted pine nut couscous and broccoli. Very good recipe!
amyNmatt's Review
My husband and I made this dish several months ago and we loved it--the sauce was delish. I just looked it up to make it again soon.
ljbtampa's Review
Made this as written. The sauce is fantastic. Made one-fourth of the sauce another night, and then wilted some fresh spinach in it. A divine side dish.
thisshell's Review
This was really tasty. I realized after I started cooking that I couldn't find the dried figs I thought I had on hand. I had made fig jam the week before and had leftovers in the freezer, so I used that instead and it turned out really well. I served it with lemon couscous and hericot verts.
shiyasmom's Review