Sweet and Sour Balsamic Fig Chicken Breast

This was such an easy and cheap recipe but tastes and presents amazingly. A coworker of mine did a two week trial of Hello Fresh, and even though I sort of have a bit of an issue with the concept, this recipe he explained to me sounded amazing!

Idk, I just don’t see a ton of value in this service. Maybe it’s because this work keeps finding solutions to non-problems, but I just don’t see how it’s a money saver or a time saver when you still spend a good hour+ preparing the food. Also, I could be just getting old and not understanding all these new innovations… I promised myself as a teen that I wouldn’t be.

I definitely see a market for this and I am sure this is a terrific solution for some people. So don’t get me wrong, I am not a total hater. But it’s just not for me at this time – but I could change my mind.

Speaking of which, what I think is super cool, is that Kroger now offers a service for $5 to order all of your groceries online, you call a number when you arrive and they load your call. It’s not a third party company, it’s actually Kroger employees that do it.

Still though, I enjoy grocery shopping. Don’t you really appreciate touching your own produce? Plus the grocery store often inspires new ideas for me.

But I digress, whether I like Hello Fresh or not, I have to give them tons of credit for their meal choices, just from looking at the menu. They seem fantastic. I am not sure how close I came with this one tasting like what they offer (I believe it was actually a pork dish) but I LOVE IT! And I think you will too 🙂

Sweet and Sour Balsamic Fig Chicken Breast

Print recipe

• Print with main photo
• Print text only

Ingredients

• 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

Directions

	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.