Chicken with Fig Sauce

Ingredients 

2 5 oz chicken breasts   

5 tsp balsamic vinegar

1 ½ teaspoons minced rosemary

1 minced shallot

2 Tablespoons fig jam

1 Tablespoons chicken stock

¼ cup water

1 Tablespoons butter

Salt and Pepper to taste

Pat chicken dry season with salt and pepper.  If the breast is large slice in half and lightly pound thin. Heat a drizzle of oil in a pan over medium heat.  Add chicken and cook until browned around 3-5 minutes per side.   Once cooked transfer to a cutting board and set aside.

Sauce:

In the same pan as the chicken over medium heat add shallot, chopped rosemary and a drizzle of oil.   Stir until softened about 2-3 minutes.  Stir in vinegar and jam.  Simmer until syrupy 30-60 seconds, add stock, and water.  Cook until thick and glossy 2-3 minute.  If too thick add a splash of water.   Turn off heat and stir in butter, season with salt and pepper.

After the chicken has rested cut crosswise into strips and transfer to serving plate.  Pour sauce evenly over the two chicken breasts.