CHICKEN WITH FIG BALSAMIC SAUCE
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Heat one tablespoon of olive oil in a large pan over medium-high heat.
Pat chicken dry with a paper towel and season both sides with salt and pepper.
Once oil is heated, add chicken to the pan and cook until cooked through (about 5-7 minutes each side). Once cooked through, remove from heat and let rest.
While chicken is cooking start the sauce: heat the other tablespoon of olive oil in a small sauce pan. Once warm, add diced shallots and cook for about a minute.
Reduce heat on the saucepan to medium-low and add the balsamic vinegar. Let simmer for 3 minutes, until balsamic is slightly reduced.
Add chicken stock to the balsamic mixture and allow the broth to cook off for about 5 minutes.
Reduce heat to low and add the honey to the sauce. Cook for 5 minutes until thick and saucy. Season with salt and pepper, to taste.
Pour sauce over the cooked chicken breasts.