We’re big fans of pan sauces because they’re a simple way to add extra flavor to dishes. Here, fig jam, balsamic vinegar, and fresh rosemary mingle with the *fond*—the crispy bits and drippings left by the chicken. The result is a condiment that you’ll want to drizzle all over your meat and potatoes before swiping up every bit of sweet and savory perfection.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
4 unit
Sweet Potatoes
2 unit
Shallot
¼ ounce
Rosemary
1 unit
Lemon
24 ounce
Chicken Breasts
10 teaspoon
Balsamic Vinegar
4 tablespoon
Fig Jam
2 unit
Chicken Stock Concentrate
4 ounce
Mixed Greens
8 teaspoon
Olive Oil
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly crisped, 20-25 minutes.
Halve, peel, and mince shallots. Strip and chop enough rosemary leaves from stems to give you 2 tsp. Halve lemon.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel and season all over with salt and pepper. Cook in pan until no longer pink in center, 5-7 minutes per side. Remove from pan and set aside to rest.
Lower heat under pan to medium. Add shallots, chopped rosemary, and a large drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Stir in vinegar and fig jam. Simmer until syrupy, about 1 minute. Stir in stock concentrates and ⅓ cup water. Let reduce until thick and saucy, about 3 minutes. (TIP: Add a splash of water if mixture is stiff.) Remove pan from heat. Stir in 2 TBSP butter. Season with salt and pepper.
While sauce simmers, toss lettuce with a big squeeze of lemon and a large drizzle of olive oil in a medium bowl. Season with salt and pepper.
Thinly slice chicken, then divide between plates along with sweet potatoes. Drizzle chicken with sauce. Serve with salad on the side.