Chicken with Fresh Tomato-Fig Balsamic Sauce

Adapted from WW Freestyle Cookbook
INGREDIENTS
-
4 skinless, boneless, chicken breasts, thinly sliced
-
2 tsp chopped rosemary
-
½ tsp salt
-
¼ tsp black pepper
-
2 tsp olive oil
-
2 shallots, thinly sliced
-
2 garlic cloves, minced
-
¼ cup low sodium chicken broth
-
2 tsp capers
-
1 Tbsp grated lemon zest
-
2 Tbsp Sue’s Fig Balsamic Glaze, plus additional SBG as a finishing drizzle if desired
-
¼ cup pitted Kalamata olives, halved
DIRECTIONS
-
Sprinkle chicken with ½ tsp rosemary, ¼ tsp salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until just browned and cooked through, 2-3 minutes per side. Transfer chicken to a platter and keep warm.
-
Add shallots and garlic to the same skillet; cook over medium heat, stirring until softened, about 2 minutes.
-
Stir in tomatoes, broth, capers, lemon zest, remaining 1 ½ tsp rosemary, and remaining ¼ tsp salt. Cook, stirring until tomatoes are softened, about 2-3 minutes. Add 2 Tbsp Fig balsamic Glaze and stir for an additional one minute.
-
Return chicken and any accumulated juices to the skillet and heat through. Top with Kalamata olives and drizzle with additional Fig Glaze if desired.