Balsamic-Fig Chicken
Buttermilk-Green Onion Mashed Potatoes and Green Beans
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 2 Tbsp olive oil, divided
- 3 shallots, chopped
- ⅓ cup red wine
- ½ cup fig preserves
- ½ to ¾ cup low-sodium chicken broth
- 2 Tbsp balsamic vinegar
- 1 Tbsp chopped fresh thyme, divided
Instructions
- Preheat oven to 400°F. Sprinkle chicken with ½ tsp each salt and pepper.
- Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until browned.
- Transfer chicken to a foil-lined rimmed baking sheet. Bake 10 minutes or until chicken is done.
- Heat 1 Tbsp oil in same skillet. Add shallots, and cook 2 to 3 minutes or until lightly browned. Add wine, scraping skillet to loosen browned bits.
- Add preserves, broth, vinegar, 2 tsp thyme, and ¼ tsp each salt and pepper; cook 2 to 3 minutes or until slightly thickened. Serve sauce with chicken. Sprinkle with 1 tsp thyme.
Side Dish Ingredients
- 2 lb red potatoes
- 2 (12-oz) pkg green beans
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- ¾ cup buttermilk
- 4 green onions, chopped
- 6 Tbsp butter
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a large saucepan. Cook 12 to 14 minutes or until tender; drain.
- Meanwhile, cook green beans according to package directions. Season with ¼ tsp each salt and pepper.
- Add buttermilk, onions, butter, and ½ tsp each salt and pepper to potatoes. Mash with a potato masher to desired smoothness.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
328
|
264
|
592
|
| Fat (g) | 9 | 13 | 22 |
| Sat. Fat (g) | 2 | 8 | 10 |
| Protein (g) | 39 | 6 | 45 |
| Carb (g) | 19 | 34 | 53 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 375 | 448 | 823 |
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