Figgy Chicken

This is one of those easy and yet elegant main dishes. It was universally loved by everyone in the family (which doesn't happen often). 

4 (6-ounce) skinless, boneless chicken breast halves 1 1/2 tablespoons fresh thyme leaves, divided 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter 3/4 cup chopped onion 1/2 cup fat-free, less-sodium chicken broth 1/4 cup balsamic vinegar 2 teaspoons low-sodium soy sauce 1/2 cup finely chopped dried figs (such as Mission)

Sprinkle both sides of chicken evenly with 1 1/2 teaspoons thyme, 1/4 teaspoon salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan; keep warm. Reduce heat to medium; add butter to pan. Add onion; sauté 3 minutes. Add broth, vinegar, soy sauce, and figs. Simmer until sauce is reduced to 1 cup (about 3 minutes). Add 1 tablespoon thyme and 1/4 teaspoon salt. Cut chicken breast halves lengthwise on the diagonal into slices. Serve sauce over chicken.

Chris and Susan Muma