Chicken with a Fig and Shallot Pan Sauce

This recipe is really good. The sweetness in the figs really balances out the subtle garlic and onion flavor of the Shallot sauce. It is really easy to make, and a really elegant dinner party meal. We have an abundance of dried figs here in Phoenix, but if you can find fresh that would be even better. I searched high and low and could only find dried, which still worked beautifully. This would be a really delicious Christmas even dinner, and an extremely healthy one. If you are not into meat, you can completely omit it, and make the sauce to pour over the quinoa. Enjoy!

Chicken with a Fig and Shallot Pan Sauce

I grilled my chicken, but if you don't have a grill or don't feel like grilling, you can bake it or saute it. 

Serves 4

2 1/2 cups chicken broth

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

8 dried figs, thinly sliced

1 tablespoon butter

1 tablespoon fresh thyme, chopped

1-2 large shallots, minced

4 boneless, skinless, chicken breasts

2 cups quinoa

Preheat grill, or grill pan to medium high heat. Drizzle olive oil over chicken and season the chicken with salt and pepper, then place on grill. In a saucepan, add quinoa, a dash of pepper, 1 1/2 cups of chicken broth, and 1-1 1/2 cups water. Bring to a boil, then reduce to a simmer for 15-20 minutes. While quinoa is cooking, flip chicken, and start pan sauce. Heat a skillet to medium high heat. Add a teaspoon of olive oil, and saute shallots. Once they start to soften, add in the thyme. Cook until fragrant and onions are tender. Add the remaining 1 cup of chicken broth and vinegar. Cook stirring until reduced by half, about 5 minutes. Stir in the figs and butter. Place quinoa on a plate, and top with chicken and sauce.