Balsamic Fig Chicken

🥘 Ingredients

• balsamic vinegar
  3.333 tbsp
• butter (1 TBSP; 2 TBSP for 4)
  2 tbsp
• chicken breasts
  24 oz
• chicken stock concentrate
  2 unit
• fig jam
  4 tbsp
• lemon
  1 unit
• mixed greens
  4 oz
• olive oil
  4 tsp
• paper towels
• pepper
• rosemary
  ¼ oz
• salt
• shallot
  2 unit
• water
  ¼ cup
• yukon gold potatoes
  24 oz

🍳 Cookware

• baking sheet
• large pan
• medium bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice yukon gold potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil , salt , and pepper . Roast on top rack, tossing halfway through, until browned and tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

   yukon gold potatoes: 24 oz, olive oil: 4 tsp, salt, pepper
2. 

   2

   Meanwhile, halve, peel, and mince shallot . Strip 1 tsp rosemary leaves from stems (2 tsp for 4 servings); discard stems and finely chop leaves. Halve lemon .

   shallot: 2 unit, rosemary: ¼ oz, lemon: 1 unit
3. 

   3

   Pat chicken breasts dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, ⏱️ 5 minutes to ⏱️ 7 minutes per side. Remove from pan and set aside to rest. Lower heat under pan to medium.

   chicken breasts: 24 oz, paper towels
4. 

   4

   Add shallot, chopped rosemary, and a drizzle of olive oil to same pan. Cook, stirring, until softened, ⏱️ 2 minutes to ⏱️ 3 minutes . Stir in balsamic vinegar and fig jam . Simmer until syrupy, ⏱️ 1 minute . Stir in chicken stock concentrate and water (⅓ cup for 4 servings). Let reduce until thick and glossy, ⏱️ 2 minutes to ⏱️ 3 minutes . (TIP: Add a splash of water if mixture is too thick.) Turn off heat. Stir in butter . Season with salt and pepper.

   balsamic vinegar: 3.333 tbsp, fig jam: 4 tbsp, chicken stock concentrate: 2 unit, water: ¼ cup, butter: 2 tbsp (1 TBSP; 2 TBSP for 4)
5. 

   5

   While sauce simmers, in a medium bowl , toss mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.

   mixed greens: 4 oz
6. 

   6

   Thinly slice chicken; divide between plates with roasted potatoes. Drizzle chicken with sauce. Serve with salad on the side.