Order Protection
Why use shipping protection?
Get a refund or reshipment within just a few clicks for the following issues:
Theft | Not Received | Damaged | Lost in Transit | Wrong Item
FREE US SHIPPING ON ORDERS OVER $100
Juicy pan-grilled chicken breast smothered in a thick and glossy, sweet and savory glaze of balsamic vinegar, fig preserves, thyme, rosemary, garlic, and pan juices. Ridiculously easy, all in one pan, and ready in minutes. Perfect for the utmost flavor in a healthy weeknight dinner.
1 teaspoon SOOC Basil Olive Oil
2 4-oz filets chicken breast
SOOC Garlic Rosemary Sea Salt and black pepper to taste
1/2 clove fresh garlic, finely minced
~1/2 teaspoon fresh thyme leaves and/or chopped rosemary
1 teaspoon dry white wine
~1 tablespoon chicken broth (low-sodium), as needed
2 teaspoon fig preserves
2 teaspoon SOOCFig Balsamic
For the most even cooking, pound chicken to even thickness. Season with salt and pepper.
Heat a medium skillet over medium heat. Add olive oil and swirl to coat. Add chicken and cook over medium to medium-low 4-6 minutes per side, or until cooked through (thicker cuts may take longer). Technically the internal temp should be 165ºF. When pressed with the back of a fork, it should spring back with firmness and only a little give.
Remove chicken from pan and set aside to rest 5-10 minutes before slicing.
With the hot skillet over low heat, add garlic, herbs, and wine, stirring to scrape up browned bits. Add a splash of broth as needed while sautéing the herbs and garlic about 2 minutes. Lower heat, then stir in fig preserves and balsamic. Gently simmer about a minute, or until reduced to desired thickness.
If while slicing the meat any juices happen to run out, pour the juices into the skillet to incorporate in the glaze.
Plate chicken and spoon glaze over top.
