Fig Balsamic Chicken with Roasted Brussels Sprouts and Mashed Potatoes

This dish brings together pan-seared chicken cutlets with a luscious fig balsamic pan sauce. The sweetness of fig jam pairs beautifully with tangy balsamic vinegar and rich chicken stock, creating a sauce that coats every bite.

On the side, enjoy creamy mashed potatoes made with sour cream and butter, plus oven-roasted Brussels sprouts with crispy edges. It’s a complete meal that’s both comforting and impressive.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Halve the Brussels sprouts and toss with 1 tsp olive oil, salt and pepper. Spread on a baking sheet and roast until tender and browned, about 15-20 minutes.
2. While the sprouts roast, cut the potatoes into 1-inch cubes. Place in a pot, cover with salted water and bring to a boil. Cook until fork-tender, about 10-12 minutes. Drain and return to the pot.
3. Add 2 tbsp butter and the sour cream to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.
4. Pat the chicken cutlets dry and season with salt and pepper. Heat 2 tsp olive oil in a large skillet over medium-high heat. Cook the chicken until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Stir in the balsamic vinegar, fig jam and chicken stock concentrate. Simmer, scraping up any browned bits, until the sauce thickens slightly, about 1-2 minutes.
6. Slice the chicken and serve with the mashed potatoes and roasted Brussels sprouts. Drizzle the fig balsamic sauce over the chicken.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking.

Can I substitute the fig jam?

You can use any fruit jam, such as apricot or raspberry, for a similar sweet-tangy flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.