CHICKEN TENDERS WITH BALSAMIC-FIG SAUCE
The balsamic vinegar is a nice contrast to the sweet figs which add great texture, and the thyme provides just a bit of savoriness to this sweet and rich sauce.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess.
- Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken to the skillet and cook until tenders are golden brown, no longer pink in the centers, and juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
- Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic and let simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, Dijon mustard, honey, and salt; bring to a boil. Reduce heat to low or medium-low and let simmer until thickened, about 3 minutes. Remove from heat and stir in butter.
- Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 23.2 g, Cholesterol 79.5 mg, Fat 14.5 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 455.9 mg, Sugar 12.5 g
BALSAMIC FIG SAUCE
I have not made this sauce yet, but just reading it got my heart beating fast. Seems like it would go well with game, poultry or pork.
Provided by Geema
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients with 1/2 cup water in a saucepan.
- Cover; bring to boil over high heat.
- Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes.
- Let cool slightly; remove thyme sprig.
- Press mixture through a large-holed sieve with a rubber spatula.
Nutrition Facts : Calories 212.6, Fat 0.7, SaturatedFat 0.1, Sodium 151.1, Carbohydrate 47, Fiber 6.6, Sugar 39.4, Protein 1.8
STUFFED LEG OF LAMB WITH BALSAMIC-FIG-BASIL SAUCE
Dried plums and currants tossed with salted, roasted almonds, creme de cassis, and mint is the stuffing for my rolled lamb roast. It's a very easy way to dress up a lamb roast during the holidays. The simple herb rub adds just the right amount of seasoning along with fresh garlic inserted into the top of the roast. My balsamic basil fig sauce creation drizzled over the sliced lamb is the perfect finish touch and extremely flavorful thanks to the fresh basil.
Provided by Barbara E.
Categories Meat and Poultry Recipes Lamb Leg
Time 2h
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
- Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
- Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
- While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
- To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.
Nutrition Facts : Calories 631.2 calories, Carbohydrate 29.2 g, Cholesterol 147.2 mg, Fat 39.7 g, Fiber 3.1 g, Protein 38.2 g, SaturatedFat 15.1 g, Sodium 649.1 mg, Sugar 22.5 g
BALSAMIC AND FIG CARAMEL SAUCE
Steps:
- Halve figs lengthwise, discarding stems. In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling pan, until deep golden. Remove pan from heat and carefully pour water down side of pan (mixture will vigorously steam and caramel will harden). Add figs, vinegar, butter, and mustard and simmer, stirring, until caramel is dissolved and figs are softened, about 6 minutes. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.
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