Chicken with Balsamic-Fig Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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) |
Directions:
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.
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