Source: dLife

Chicken breasts cooked with figs and balsamic vinegar adding sweetness.

Servings

1.5 lb boneless skinless chicken breasts , 6oz ea.
1.5 tbsp fresh thyme , divided
0.5 tsp salt , divided
0.25 tsp black pepper
1 tbsp olive oil
1 tbsp butter
0.75 cup fresh chopped onion
0.5 cup low sodium chicken broth
0.25 cup balsamic vinegar
2 tsp low sodium soy sauce
0.5 cup Figs, dried , finely chopped

1 Season both sides of chicken breasts with 1-1/2 teaspoons thyme, 1/4 teaspoon salt, and pepper.
2 In large skillet, heat oil over medium high. Sauté chicken 6 minutes per side.
3 Remove chicken from pan. Cover and set aside.
4 Return skillet to cook top. Lower heat and melt butter in pan. Sauté onion until soft. Add broth, vinegar, soy sauce, and figs.
5 Cook 3 minutes until sauce is reduced to 1 cup. Stir in remaining thyme and salt.
6 Slice chicken lengthwise and spoon sauce over chicken or serve on the side.

Substitute shrimp or pork for chicken.