Figgy Balsamic Glaze for Chicken
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This “recipe” tonight is brought to you, courtesy of the Food Angel that sits on one of my shoulders. Swear to God, if the nuns and my mother hadn’t instilled in me such a huge Super Ego, I would weigh 400 pounds. So, thanks, guys!
I went down the hill into town today to get my roots done. Man, that place is a hoot. It’s our town’s version of “Steel Magnolias,” where everyone knows and talks to everyone else – customers, hair stylists, the manicurist. None of that highfalutin, snobby crap that my old town was so famous for. Over the past 10 years, I have grown to love those gals, each and every one of them. In fact, were it not for my hair stylist, I can safely say that I would’ve jumped off a bridge, during my 2 youngest’s teenage years. She’s one hell of a shrink! And to make things even better, my buddy Joan was sitting there, chatting away, waiting for me to arrive so we could say hi.
I was under the dryer and thought I’d check out Instagram. Oh, my God. Everyone had posted photos of their Taco Tuesday dinners. I had only had ½ a mug of my Healthnut Soup this morning, and I was starving. Those pictures made me want to stop at the first Mexican joint I passed and order me a couple of tacos.
And I had leftover taco meat and crispy tortillas in the fridge. Aaargh! What to do?
I made myself make a salad with my routine chicken. But, I wanted to kick it up a notch.
I’ve made Balsamic Sauce with Raspberry Jam and Apricot Jam, as well as with Orange Juice. I thought I’d give Figgy Syrup a try. I’d never heard of fig syrup before a client of Bill’s brought this to us from one of her trips. It is really, really sweet and syrupy, but I thought it would make a nice glaze.
And I was right.
As always, I used chicken tenders, but you could use skinless chicken breasts, cut on a diagonal.
Pat your chicken dry, and add enough extra virgin olive oil to lightly coat the bottom of your hot skillet.
Sauté your chicken on medium high heat until cooked through. Remove to a pie plate.
Into hot skillet, add
2 Tablespoons figgy syrup
3 Tablespoons Balsamic Vinegar
Let reduce, bubbling, until thicker and really syrupy, and then turn off heat. Add your chicken back into pan to coat with the glaze. Let cool.
If you live in a small town, as we do, you may not be able to get Fig Syrup (I just call it Figgy Syrup because of the Christmas song, We Wish You a Merry Christmas – you know “oh, bring us some figgy pudding and a cup of good cheer”). I found Fig Syrup on Amazon, and here’s a link, if you’d like to try it.
My salad pickings were slim tonight. For someone who prides herself on always maintaining a well-stocked pantry, my fridge was in a rather alarmingly pathetic shape. But I managed to come up with some ingredients for my salad.
I had on hand:
Granny Smith Apple, sliced
Shelled sunflower seeds (kept in the freezer; bought in the bulk section)
Chopped almonds (kept in the freezer; bought in the bulk section)
Red Quinoa (pre-cooked from a previous night – kept in a quart freezer bag in my freezer). I just broke off a chunk, wrapped it in a paper towel and nuked it for 20 seconds. It’s a great source of protein.
I had taken my Lemon Vinaigrette out of the fridge earlier and put it in a liquid measuring cup filled with warm water to loosen it up.
I didn’t need any more sweetness in my vinaigrette. If you would like to know how I make this, here you go:
In a mason jar, pour
¾ cup extra virgin olive oil
¼ cup freshly squeezed lemon
½ teaspoon salt
¼ to ½ teaspoon freshly ground black pepper
1 teaspoon minced garlic
Shake like crazy and drizzle over your salad. Keep refrigerated. The last thing you need is a case of botulism.
I hope you’re inspired to eat something nice and healthy tonight. I’ll have to remember to stay off Instagram on Wednesdays!
Cheers – Vicky
p.s. And, no, I didn’t eat the entire thing!