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Chicken Tenders with Balsamic-Fig Sauce
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 35 minutes from start to finish. Chicken tenders are so quick to cook and budget friendly, making them perfect for busy nights when you want something that feels special. The balsamic fig sauce adds this elegant, sweet and tangy flavor that makes the whole dish feel fancy, even though it's incredibly simple. Figs are packed with fiber and antioxidants, so you're getting something truly nourishing alongside that crispy chicken. Trust me, once you try this combination, it'll become a regular rotation in your kitchen.
Ella x
Ingredients
- 11 pound chicken tenders, salt and ground black pepper to taste
- ¼ cup all-purpose flour¼ cup all-purpose flour
- 22 tablespoons olive oil
- 11 tablespoon butter
Detail level
Instructions
- 1
Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess.
- 2
Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken to the skillet and cook until tenders are golden brown, no longer pink in the centers, and juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
- 3
Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic and let simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, Dijon mustard, honey, and salt; bring to a boil. Reduce heat to low or medium-low and let simmer until thickened, about 3 minutes. Remove from heat and stir in butter.
- 4
Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately.
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