Vinegar Chicken With Figs

The inky sauce, rich and sticky from the figs and butter, transforms skinless, boneless chicken breasts into a restaurant-quality dish.

By Bonappetit

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 pieces skinless, boneless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 2 tablespoons olive oil
• 1 cup dried figs
• 0.5 cup balsamic vinegar
• 2 tablespoons unsalted butter

Instructions

1. Preheat your oven to 400°F (200°C).
2. Season the chicken breasts with salt and pepper.
3. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat.
4. Add the chicken breasts to the skillet and cook until browned, about 5 minutes per side.
5. Transfer the skillet to the oven and roast until the chicken is cooked through, about 10 minutes.
6. Meanwhile, if your figs are particularly dry, soak them in hot tap water for a few minutes, then squeeze out the excess water.
7. Remove the skillet from the oven and transfer the chicken to a plate.
8. Add 1/2 cup of balsamic vinegar and the figs to the skillet. Cook over medium heat, stirring occasionally, until the sauce is thickened, about 5 minutes.
9. Stir in 2 tablespoons of unsalted butter until melted and the sauce is glossy.
10. Return the chicken to the skillet, spoon the sauce over, and serve.