Balsamic Fig Chicken

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• butter
  2 tbsp
• chicken breasts
  2 pieces
• chicken stock concentrate
  1 cube
• fig jam
  2 tbsp
• lemon
  1 unit
• mixed greens
  4 oz
• olive oil
  3 tbsp
• rosemary
  1 sprig
• shallot
  1 unit
• yukon gold potatoes
  12 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 ⏱️ 25 minutes .

   yukon gold potatoes: 12 oz, olive oil: 3 tbsp
2. 

   2

   Meanwhile, halve, peel, and mince shallot . Strip 1 tsp rosemary leaves from stems; discard stems and finely chop leaves. Halve lemon .

   shallot: 1 unit, rosemary: 1 sprig, 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 per side. Remove from pan and set aside to rest. Lower heat under pan to medium.

   chicken breasts: 2 pieces
4. 

   4

   Add shallot, chopped rosemary, and a drizzle of olive oil to same pan. Cook, stirring, until softened ⏱️ 2 minutes . Stir in balsamic vinegar and fig jam . Simmer until syrupy ⏱️ 1 minute . Stir in chicken stock concentrate and ¼ cup water. Let reduce until thick and glossy ⏱️ 2 minutes . Turn off heat. Stir in 1 tbsp butter . Season with salt and pepper.

   balsamic vinegar: 2 tbsp, fig jam: 2 tbsp, chicken stock concentrate: 1 cube, butter: 2 tbsp
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.