Step-by-Step Guide to Prepare Ultimate Balsamic Fig Chicken

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Simple Way to Prepare Super Quick Homemade Balsamic Fig Chicken. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Balsamic Fig Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Balsamic Fig Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Balsamic Fig Chicken is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Balsamic Fig Chicken estimated approx 45 minutes.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Balsamic Fig Chicken using 13 ingredients and 14 steps. Here is how you cook that.

with Roasted Potatoes & Lemony Green Beans

Ingredients and spices that need to be Get to make Balsamic Fig Chicken:

1. 2 (5 oz) Chicken Cutlets
2. 12 oz Yukon Gold Potatoes
3. 1/4 oz Rosemary
4. 1 Red Onion
5. 1 Lemon
6. 1 oz Chicken Stock Concentrate
7. 2 tbsp Fig Jam
8. 5 tsp Balsamic Vinegar
9. 6 oz Green Beans
10. 1 tsp Olive Oil
11. 1 tbsp Butter
12. 1 tbsp Cooking Oil
13. Salt and Pepper, to season

Steps to make to make Balsamic Fig Chicken

1. Adjust racks to top and middle positions and preheat oven to 450°.
2. Dice potatoes into ½-inch pieces; toss on a baking sheet with a drizzle of oil, salt, and pepper.
3. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
4. Meanwhile, trim green beans, if necessary. Halve, peel, and mince half the onion. Strip 1 tsp rosemary leaves from stems; finely chop leaves. Zest and quarter lemon.
5. Toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 10-12 minutes.
6. While green beans roast, pat chicken dry with paper towels; season all over with salt and pepper.
7. Heat a drizzle of oil in a large pan over medium- high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and set aside to rest.
8. Heat a drizzle of olive oil in pan used for chicken over medium heat. Add minced onion and chopped rosemary. Cook, stirring, until softened, 2-3 minutes.
9. Stir in vinegar and jam. Simmer until syrupy, 30-60 seconds.
10. Stir in stock concentrate and ¼ cup water. Cook until thick and glossy, 2-3 minutes.
11. Remove pan from heat and stir in 1tbsp butter until melted. Season with salt and pepper.
12. Once green beans are done, carefully toss with lemon zest.
13. Thinly slice chicken crosswise. Divide chicken, potatoes, and green beans between plates. Drizzle chicken with sauce. Serve with lemon wedges on the side.
14. Serve and enjoy!

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