Chicken Tenders with Fig Sauce

Prepare the Chicken: \nSprinkle both sides of the chicken with salt and pepper for added flavor. Next, lightly dust the chicken with flour to create a crispy exterior.

Heat 2-3 tablespoons of olive oil and 1 tablespoon of butter in a large nonstick skillet over medium heat. \nCarefully place the chicken into the skillet and cook until it reaches a golden brown color on both sides, with no signs of pinkness in the center and clear juices flowing freely. \nFlip the chicken halfway through cooking to ensure even browning. Once cooked, transfer it to a plate and cover it loosely with aluminum foil to keep it warm.

Create the Sauce:\nAdd 1-2 minced shallots and 1 cloved garlic to the same skillet used for cooking the chicken. \nCook until the shallots and garlic are softened, approximately 2 minutes.

Add 1/4 cup of red wine and 2 tablespoons of balsamic vinegar to the skillet. \nSimmer until the liquid has reduced by half, taking around 3-5 minutes.

Stir in 1/2 cup of chopped figs, 1 teaspoon of dried thyme, 1 tablespoon of mustard, 2 tablespoons of honey, and a pinch of salt. \nBring the mixture to a boil.

Reduce the heat to low or medium-low and simmer until the sauce thickens, approximately 3 minutes. \nRemove from heat and stir in an additional 1-2 tablespoons of butter.

Spoon the warm sauce over the chicken tenders, or briefly reheat the chicken in the skillet with the sauce. \nServe immediately and enjoy!