Do you wish to make some undeniably delicious food? You can add fig balsamic vinegar to your dish and make it extraordinary. It is known for its versatile flavors and remains perfect in sweet desserts or savory dishes. It can pair well with almost any of the oils available at Sonoma Farm online store.
Fig Balsamic Vinegar is a versatile ingredient for any dish. It’s luscious, intense, and well-balanced, which makes it adaptable and tasty in both savory dishes and desserts. You can add it to yogurt or mix fruits, coat it over grilled or roasted meat, combine it with your preferred oil, or use it over soft green salads, goat cheese, nuts or almonds, and seasonal fruits.
Do you want to prepare a unique recipe for your family or friends? Why not try fig balsamic glaze Chicken Breast with rosemary mushrooms and green beans? Your entire family will LOVE to have this recipe in their dinner.
Balsamic fig glaze chicken with rosemary mushrooms and green beans
Ingredients needed
- 2 Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 6 oz. Cremini Mushrooms
- 2 fl. oz. Balsamic Vinegar
- 2 Tbsp. Fig Preserves
- ¼ oz. Dijon Mustard
- 2 Garlic Cloves
- 2 Rosemary Sprigs
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
A few things to do Before You Cook
- Turn the oven on to 425 degrees. Let preheat, for at least 10 minutes
- Take out all produce from any wrapping, then wash it well and make it dry
- Cover a baking sheet with foil and coat with cooking spray
Prepare the Ingredients
- Cut the mushrooms into quarter pieces.
- Mince the garlic.
- Trim the ends off green beans.
- Rinse chicken breasts thoroughly
- Dry the chicken and season both sides with 1/4 tsp. salt, and a pinch of pepper.
Prepare the Mushrooms
Put mushrooms on a ready baking sheet. Mix with 2 tsp. of olive oil, rosemary branches, 1/4 tsp. of salt, and some pepper. Arrange in one layer on half of the baking sheet and bake for 8 minutes. Mushrooms will be fully cooked in a later step. Sear chicken while the mushrooms are baking.
Sear the Chicken
Heat 1 tsp. of olive oil in a medium pan that is non-stick over medium heat. Put chicken in the hot pan and cook until golden, 3-4 minutes for each side. Move to a plate and keep the pan; no need to clean it. The chicken will be fully cooked in a later step.
Cook the Green Beans
After the mushrooms have baked for 8 minutes, take out the baking sheet from the oven and put green beans on the other half. Add garlic, 1 tsp. of olive oil, and some salt and pepper to green beans and gently mix to coat. Bake until vegetables are soft and slightly charred, 8-10 minutes. Finish chicken while vegetables are baking.
Finish the Chicken
Put the pan that was used to sear the chicken back on medium heat. Add balsamic vinegar, Dijon, fig jam, and 2 Tbsp. of water to the hot pan. Add mushroom juice if you want. Stir and bring to a boil. Put chicken and any juices that came out back in. Cook, turning chicken sometimes, until sauce lightly covers chicken and chicken has a minimum internal
Serve the Dish
Throw away rosemary branches and put mushrooms and green beans on a plate with chicken on top. Pour any sauce that is left in the pan over the chicken. This tender and crispy skinned chicken is smothered in a sweet and tangy fig and balsamic souse. Not your average chicken recipe!
For information call at 219-613-5419 or email at support@sonomafarm.com.
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