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Article: Chicken with Fig Balsamic Sauce

Chicken with Fig Balsamic Sauce

Chicken with Fig Balsamic Sauce

Servings: 2


  • 2, chicken breasts
  • salt and pepper – to taste
  • 2 tbsp, il Fustino Rosemary Olive Oil – divided
  • 1, shallot – diced
  • 3 tbsp, il Fustino Fig Balsamic
  • 1/2 cup, low sodium chicken stock
  • 1 tsp, honey (We used San Marcos Farms Wildflower Honey)


Heat one tablespoon of olive oil in a large pan over medium-high heat.

Pat chicken dry with a paper towel and season both sides with salt and pepper.

Once oil is heated, add chicken to the pan and cook until cooked through (about 5-7 minutes each side).

Once cooked through, remove from heat and let rest.

While chicken is cooking start the sauce: heat the other tablespoon of olive oil in a small sauce pan. Once warm, add diced shallots and cook for about a minute.

Reduce heat on the saucepan to medium-low and add the balsamic vinegar. Let simmer for 3 minutes, until balsamic is slightly reduced.

Add chicken stock to the balsamic mixture and allow the broth to cook off for about 5 minutes.

Reduce heat to low and add the honey to the sauce. Cook for 5 minutes until thick and saucy. Season with salt and pepper, to taste.

Pour sauce over the cooked chicken breasts.