Categories: Chicken, Dinner

Ingredients

• 2 chicken cutlets
• 1 Shallot- Minced
• 1/4 ounce rosemary - minced
• 5 tsp Balsamic vinegar
• 2 Tblsp Fig Jam
• 3 ounces Chicken stock concentrate
• olive oil
• salt and pepper
• 1 tblsp butter

Directions

1. pat chicken dry with paper towels; season all over with salt and pepper.

2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

3. Transfer to a cutting board and set aside to rest.

4. To same pan over medium heat, add shallot, chopped rosemary, and a drizzle of olive oil. Cook, stirring, until softened, 2-3 minutes.

5. Stir in vinegar and jam. Simmer until syrupy, 30-60 seconds.

6. Stir in stock concentrate and ¼ cup water Cook until thick and glossy, 2-3 minutes. (TIP: Add a splash of water if sauce is too thick.)

7. Turn off heat; stir in 1 TBSP butter Season with salt and pepper.

8. Serve sauce on top of chicken

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