Balsamic Chicken with Figs
4 chicken breast halves
1 small shallot, finely chopped
2 T. OLIVE MILL Fig Balsamic
½ cup tawny port of red wine
½ cup beef stock
4 large fresh Mission figs (or 6 dried), quartered
½ t. salt and pepper
1T. + 1 t. OLIVE MILL Olive oil, such as Picual
Heat skillet with 1 T. oil and sauté chicken breasts until done, place on platter and keep warm. In same skillet, add shallot and sauté 2 minutes. Add balsamic and wine, let simmer until reduces by half. Add beef stock, figs, salt and pepper and cook 3 minutes. Serve over reserved chicken breasts.
