Name:

HF Balsamic Fig Chicken

Description

With Roasted Potatoes & Mixed Greens

Prep time 10 minutes

Cook time 30 minutes

Serves 2 or 4

Ingredients
12 oz Yukon Gold Poatoes (24 oz for 4 servings)
1 Red Onion
1/4 oz Rosemary
1 Lemon
10 oz Chicken Cutlets (20 oz for 4)
5 tsp Balsamic Vinegar (10 tsp for 4)
2 TBSP Fig Jame (4 TBSP for 4)
1 tsp Chicken Stock Concentrate (2 tsp for 4)
2 oz Mixed Greens (4 oz for 4)

Instructions
1. Roast Potatoes
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce.
Dice potatoes into 1/2-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.
Roast on top rack, tossing halfway through, until browned and tender (20-25 minutes).
2. Prep While potatoes roast, halve, peel, and mince onion until you have 2 TBSP (4 TBSP for 4). Save the rest of the onion for another use.
Strip 1 tsp rosemary leaves from stems (2 tsp for 4) and finely chop leaves. Halve lemon.
3. Cook chicken
Pat chicken dry with paper towels and season all over with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through (3-5 minutes per side).
Transfer chicken to a cutting board. Lower heat under pan to medium.
4. Make Sauce
Add minced onion, chopped rosemary, and a drizzle of olive oil to same pan. Cook stirring until softened (2-3 minutes).
Stir in vinegar and jam. Simmer until syrupy (1 minute).
Stir in stock concentrate and 1/4 cup water (1/3 cup for 4). Cook until thick and glossy (2-3 minutes). Tip- Add a splash of water if sauce is too thick.
Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
5. Make Salad
While sauce simmers, in a medium bow toss mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
6. Finish & Serve
Thinly slice chicken crosswise: divide between plates along with potatoes. Drizzle chicken with sauce. Serve with salad on the side.

Length

40

Calories

490

Servings

2

Date Created

Created By

Jade Smidt

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