with Roasted Potatoes & Mixed Greens

Yield: 2 Servings

The fig jam adds a delicious fruity sweetness to the chicken.

• 24oz potatoes
• 1lemon
• 1fig jam
• 1shallot
• ¼oz rosemary
• 25-6 oz chicken cutlets
• 5tsp balsamic vinegar
• 2tsp better than bouillon chicken (BTB)
• 2oz mixed greens
• 4tsp olive oil
• 1TBS butter

Roast potatoes:

Adjust rack to top position and preheat oven to 450°F.

Wash and dry produce.

Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

Prep:

While potatoes roast, halve, peel, and mince shallot.

Strip 1 tsp rosemary leaves from stems, finely chop leaves.

Halve lemon.

Cook chicken:

Pat chicken dry with paper towels and season all over with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat.

Add chicken and cook until browned and cooked through (155°F), 3-5 minutes per side.

Transfer chicken to a cutting board. Lower heat to medium.

Make sauce:

Add shallot, chopped rosemary, and a drizzle of olive oil to same pan. Cook, stirring, until softened, 2-3 minutes.

Stir in vinegar and jam. Simmer until syrupy, 1 minute.

Stir in stock concentrate and ½ cup water. Cook until thick and glossy, 2-3 minutes.

Add a splash of water if sauce seems too thick. Turn off heat.

Stir in 1 TBS butter. Season with salt and pepper.

Make salad:

While sauce simmers, in a medium bowl, toss mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.

Finish & serve:

Thinly slice chicken crosswise.

Divide chicken and potatoes between plates.

Drizzle chicken with sauce.

Serve salad on the side