Balsamic Fig Chicken

Ingredients

• 10 Yukon Gold potatoes

• 1 red onion

• 1/2 tsp rosemary

• 1 lemon

• 12 oz fresh green beans

• 4 chicken cutlets (or chicken breasts quartered)

• 10 tsp balsamic vinegar

• 2 tbsp fig jam

• 3/4 cup chicken stock

• 2 tbsp butter

• Olive oil

• Salt

• Pepper

Directions

1. Adjust racks to top and middle positions and preheat oven to 450. Place one baking sheet in oven while preheating.

2. Dice potatoes into 1/2 inch pieces then put on the preheated baking sheet. Drizzle oil, salt, and pepper on top. Roast on top rack, tossing halfway through, until browned and tender, 25 minutes.

3. Trim green beans and place on second baking sheet with oil, salt, and pepper. Roast on middle rack until tended and browned, 12 minutes.

4. Heat oil in a large sauce pan over medium-high heat. Pat chicken dry with paper towels, season all over with salt and pepper. Add chicken and cook 3-5 minutes on each side. Then set aside.

5. Mince the onion then add it to the sauce pan along with 1/2 tsp of rosemary. Cook while stirring 2-3 minutes.

6. Add vinegar and fig jam. Simmer until syrupy, 30-60 seconds.

7. Stir in chicken stock. Cook until thick and glossy, 2-3 minutes.

8. Remove from heat and stir in 2 tbsp butter until melted.

9. Zest lemon over green beans once cooked. Serve with lemon wedges.

10. Plate chicken and drizzle with sauce.