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Chicken with Fresh Tomato-Fig Balsamic Sauce


Adapted from WW Freestyle Cookbook


  • 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


  1. 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.

  2. Add shallots and garlic to the same skillet; cook over medium heat, stirring until softened, about 2 minutes. 

  3. 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.

  4. Return chicken and any accumulated juices to the skillet and heat through. Top with Kalamata olives and drizzle with additional Fig Glaze if desired.

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