Rosemary Chicken with Balsamic Fig Pan Sauce, Roasted Sweet Potatoes and Greens

This chicken dinner is all about the pan sauce: a quick reduction of fig jam, balsamic vinegar, shallot, rosemary and savory chicken stock concentrate stirred into the browned bits left in the skillet.

Roasted sweet potatoes and a bright mixed greens salad round out the plate, giving you a sweet, savory and fresh meal with minimal fuss.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Fig JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Place an oven rack in the middle position and preheat the oven to 425°F.
2. Cut the sweet potatoes into 1/2-inch cubes. Toss them on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until tender and lightly crisped, 20 to 25 minutes.
3. Meanwhile, halve, peel and mince the shallot. Strip the rosemary leaves from the stems and chop enough leaves to measure 1 teaspoon. Halve the lemon.
4. Pat the chicken breasts dry with paper towels, then season all over with salt and pepper.
5. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until no longer pink in the center, 5 to 7 minutes per side. Transfer to a plate and let rest.
6. Reduce the heat under the pan to medium. Add the shallot, chopped rosemary and another drizzle of olive oil. Cook, tossing, until softened, 2 to 3 minutes.
7. Stir in the balsamic vinegar and fig jam. Simmer until the mixture looks syrupy, about 1 minute.
8. Stir in the chicken stock concentrate and 1/4 cup water. Simmer until thickened into a sauce, about 3 minutes. If the sauce becomes too stiff, add a splash of water.
9. Remove the pan from the heat. Stir in the butter until melted, then season the sauce with salt and pepper.
10. While the sauce simmers, place the mixed greens in a medium bowl. Toss with a squeeze of lemon juice and a drizzle of olive oil, then season with salt and pepper.
11. Thinly slice the rested chicken. Divide the chicken and roasted sweet potatoes between plates, drizzle the chicken with the balsamic fig sauce and serve the salad alongside.

Recipe Tips

FAQ

Can I make the sauce thicker or thinner?

Yes. Simmer it a little longer for a thicker sauce or stir in a splash of water if it becomes too stiff.

How should I prepare the rosemary?

Strip the leaves from the stems and finely chop enough leaves to measure 1 teaspoon for the sauce.

What should I serve with this chicken?

This recipe pairs the sauced chicken with roasted sweet potatoes and mixed greens dressed with lemon juice, olive oil, salt and pepper.