Fig Balsamic Chicken
- 1/3 cup Fig Balsamic Vinegar
- 1/2 cup chicken broth
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- 4 boneless, skinless chicken breasts
- 1 tablespoon OTO Extra Virgin Olive Oil
Whisk together the first five ingredients, then marinate chicken breasts for 20 minutes.
Heat EVOO in a large skillet. Remove chicken, but reserve the marinade. Brown chicken in skillet until they’re almost done cooking. Add the marinade to the pan and bring heat to a boil.
Cover and simmer for 7-10 minutes. Serve with your favorite roasted vegetables.
*Should you choose not to use the marinade as the sauce, simply double the original recipe, discard the marinade, and use the reserved half for the sauce.