Balsamic Fig Chicken

Name: Balsamic Fig Chicken with Roasted Potatoes & Mixed Greens
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 1 unit Shallot; ¼ ounce Rosemary; 1.5 ounce Italian Dressing; 10 ounce Chicken Cutlets; 5 teaspoon Balsamic Vinegar; 1 unit Fig Jam; 1 unit Chicken Stock Concentrate; 2 ounce Mixed Greens; 1 tablespoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Roasted Potatoes & Mixed Greens

Recipe Development TeamPublished on December 06, 2022

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We’re big fans of pan sauces—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 browning 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.

Tags:

Mediterranean

•Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

12 ounce

Potatoes

1 unit

Shallot

¼ ounce

Rosemary

1.5 ounce

Italian Dressing

(Contains: Milk)

10 ounce

Chicken Cutlets

5 teaspoon

Balsamic Vinegar

1 unit

Fig Jam

1 unit

Chicken Stock Concentrate

2 ounce

Mixed Greens

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories570 kcal

Fat24 g

Saturated Fat7 g

Carbohydrate53 g

Sugar21 g

Dietary Fiber4 g

Protein37 g

Cholesterol120 mg

Sodium520 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Pan

•Paper Towel

•Medium Bowl

Instructions

• 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.

• While potatoes roast, halve, peel, and mince shallot; reserve 1 tsp (2 tsp for 4 servings). Strip 1 tsp rosemary leaves from stems (2 tsp for 4); finely chop leaves.

• 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 remaining 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 and reserved shallot with as much Italian dressing as you like. Season with salt and pepper.