We’re big fans of pan sauces because they’re a simple way to add extra flavor to any dish. Here, fig jam, balsamic vinegar, shallot, 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Shallot
¼ ounce
Rosemary
1 unit
Lemon
10 ounce
Chicken Cutlets
5 teaspoon
Balsamic Vinegar
1 unit
Fig Jam
1 unit
Chicken Stock Concentrate
2 ounce
Mixed Greens
8 ounce
Broccoli Florets
Not included in your delivery
4 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-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.
Cut broccoli florets into bite-size pieces if necessary. Swap in broccoli for potatoes; roast 12-15 minutes. (Save potatoes for another use.)
• While potatoes roast, halve, peel, and mince shallot. Strip 1 tsp rosemary leaves from stems (2 tsp for 4 servings); finely chop leaves. Halve lemon.
• 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 to medium.
• Add shallot, 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 ¼ cup water (1∕3 cup for 4 servings). Cook until thick and glossy, 2-3 minutes. TIP: Add a splash of water if sauce seems too thick. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
• While sauce simmers, in a medium bowl, toss mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
• Thinly slice chicken crosswise. • Divide chicken and potatoes between plates. Drizzle chicken with sauce. Serve salad on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The balsamic fig sauce was a hit, with many praising its delicious sweet-and-savory balance 🍲.
- Ease of prep: Quick and simple to make, though some found getting the right sauce consistency tricky.
- Suggestions: Consider adding dijon to the salad dressing for more flavor; try mashing potatoes instead of roasting.
- Leftovers: Makes great next-day salads with a few extra ingredients added.
- Cooking tips: Some recommend increasing chicken cooking time or slicing it before cooking for better results.
- Sides: Many enjoyed the broccoli swap; some suggest more varied veggie options beyond potatoes and broccoli.
