🍗 Chicken Breast with Fig Balsamic Glaze & Roasted Shallots

(Golden crust, sweet acidity, and deep umami — no garnish needed.)

This is not your everyday chicken. It’s seared golden, finished with a sticky fig and balsamic glaze, and served over roasted shallots that practically melt into the sauce. Sweet, sharp, tender — and unapologetically bold.

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📝 Ingredients (serves 2):

For the chicken:
• 2 boneless, skinless chicken breasts
• Salt & pepper
• 1 tbsp olive oil
• 1 tbsp butter

For the glaze:
• 2 tbsp fig jam (or finely chopped dried figs)
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp soy sauce
• 1 small garlic clove, grated

For the roasted shallots:
• 4–5 shallots, peeled and halved
• Olive oil
• Salt & pepper
• Optional: splash of red wine or chicken stock

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🔥 Instructions:
1. Roast the shallots:
Toss shallots with olive oil, salt, and pepper. Roast at 375°F (190°C) for 25–30 min until soft and golden. Optional: splash with red wine or stock halfway through for extra richness.
2. Cook the chicken:
Season chicken well. Sear in olive oil and butter on medium-high heat, 5–6 minutes per side until golden and cooked through. Remove and rest.
3. Make the glaze:
In the same pan, add fig jam, balsamic, mustard, soy sauce, and garlic. Stir over low heat until thick and sticky. Deglaze with a splash of water or wine if needed.
4. Assemble:
Spoon roasted shallots onto the plate, place sliced chicken breast on top, and drizzle with the fig balsamic glaze. Let the sauce run — no need to clean the plate.

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