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.

Fig Balsamic Vinegar

Rich, dark balsamic vinegar has a full fig flavor. Outstanding as a marinade or for salad dressings.

Spanish Picual Extra Virgin

Style:  Robust - This ORGANIC extra virgin olive oil from Peru is a big boy on our olive oil bar!  Very flavorful and robust with huge fruit flavor, with just a small amount of bitterness and a bit of peppery finish. This great...