Chicken Tenders with Balsamic-Fig Sauce

1. Make the chicken: Season chicken with salt and pepper on both sides, then lightly coat with flour, shaking off excess.

2. Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken and cook until tenders are golden brown, no longer pink in the centers, and the juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.

3. Make the sauce: Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic vinegar; simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, mustard, honey, and salt; bring to a boil. Reduce the heat to low or medium-low and simmer until thickened, about 3 minutes. Remove from the heat and stir in butter.

4. Spoon sauce over warm chicken tenders, or add chicken back to the skillet to briefly reheat. Serve immediately.

Tips

You can use skinless, boneless chicken breasts or chicken thighs, just adjust your cooking time. If your sauce thickens too much, stir in a little water.