Sweet and Sour Balsamic Fig Chicken Breast

Sweet and Sour Balsamic Fig Chicken Breast


  • 6 chicken breasts, pounded
  • 3 sprigs rosemary, needles removed from vine and chopped
  • 2 shallots, minced
  • 4 tablespoons fig preserve (or apricot, hot pepper jelly, etc)
  • 1/3 cup balsamic vinegar (good quality)
  • 2/3 cups chicken stock
  • 1-2 tablespoon butter
  • 2 tablespoons olive oil
  • salt and pepper


Heat skillet to medium heat. Season chicken with salt and pepper.
Coat pan with 2 tablespoons olive oil, cook chicken about 4 minutes on each side until juices run clear.When fully cooked, remove chicken from pan, and rest on a plate covered in foil.
In the same pan on medium heat, saute the chopped shallots and rosemary in the pan for about 2-3 minutes. Then add the fig preserve, balsamic vinegar and mix together. Lower the heat and allow to cook for 1-2 minutes to allow it to thicken.
Add the chicken stock and mix. Cook for an additional few minutes. Add 1-2 tablespoons of butter and stir together to combine. Salt and pepper as needed.
Rate This