This is an outstanding recipe which we enjoyed very much. I write here my notes as I lightly changed the steps.
Combine chicken, dry thyme and salt in a bowl. Let sit 15 minutes. Fry the chicken with 1/” teaspoon olive oil on all sides until done (this takes about 15 minutes). Place the chicken in the oven at 70-80 °C.
Dissolve the fond with the broth and place this mixture in the cup again.
Fry the onion in the butter until translucent, add the vinegar and after 1 more minutes give the broth back to the pan.
Add the figs stir and let simmer until reduced to half quantity.
In the min-time slice the chicken breast.
Serve the chicken with the fig sauce and top with the fresh springs-
Ingredients:
- 4 boneless skinless chicken breasts
- 1 1⁄2 tablespoons dry thyme leaves, divided
- 1⁄2 teaspoon salt, divided
- 1⁄4 teaspoon olive oil
- 1⁄2 cup chicken broth
- 1 tablespoon butter, or olive oil
- 3⁄4 cup onion, sliced
- 1⁄4 cup balsamic vinegar
- 2 teaspoons soy sauce
- 1⁄2 cup dried fig, quartered
- fresh thyme (or savory) springs for topping and garnishing
Source: http://www.geniuskitchen.com/recipe/chicken-with-balsamic-fig-sauce-205885 by karen