Directions
Lean,
pan-seared chicken breasts make an easy, fast, healthful, and inviting
dinner—especially when you add a flavorful sauce or glaze. Here, I
mixed sweet and fruity fig preserves with the semi-tart, semi-sweet taste of
Grand Marnier, an orange-flavored liqueur made from a blend of Cognac brandy,
bitter orange, and sugar. Tame the sweetness with a bit of balsamic vinegar and
stir in a pat of butter for a silky, creamy finish, and this sauce is ready to
make the chicken (and your guests) happy.
Tip: You can substitute Cointreau or
Triple Sec—two other orange-flavored liqueurs—for the Grand Marnier, if you
choose.
Serves 4
Ingredients
1 tbsp olive oil
4 6-oz boneless, skinless chicken breast
halves
3 tbsp fig
preserves
2 tbsp
Grand Marnier
1 tbsp
Balsamic vinegar
1 tbsp
unsalted butter
2 tsp
chopped fresh rosemary, plus more for garnish
sea salt
freshly
ground black pepper
Sauce Ingredients
Preparation
Heat a
large, heavy (preferably cast-iron) skillet over medium heat and add the olive
oil, swirling to coat. Season the chicken with salt and pepper and add to the
skillet. Cook until golden on the bottom, 5-6 minutes.
Turn the
breasts over and cook until golden on the other side and just cooked through, 5-6
minutes longer, depending on thickness. (Tip: Lay a sheet of aluminum
foil lightly over the skillet to help retain moisture as the chicken finishes.)
Transfer the chicken breasts to a plate. Do not wipe out the skillet.
Chicken Beginning to CookAfter Turning
Reduce
the heat to low. Add the preserves, liqueur, and vinegar to the skillet,
stirring constantly and scraping up brown bits, until the preserves have melted,
1-2 minutes. Add the butter and 2 teaspoons rosemary and season with salt and
pepper, stirring to incorporate all.
Return the chicken
breasts along with any accumulated juices to the pan, turning to coat in the
sauce.
Sauce Beginning to CookChicken Returned to Pan
To serve, plate the chicken breasts, spooning
sauce on top. Garnish with chopped rosemary and serve.
Pan-Seared Chicken Breasts with Grande Marnier and Fig Sauce
