|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.