Balsamic Fig Chicken

I've said before that many of my photos are from other sites.  This one comes from Hello Fresh directly.  I've used their service a bunch and they are one of the best around.  The flavors of this dish are unique and absolutely delicious!

4 tsp olive oil

1 Tbsp butter

2 sweet potatoes

1 shallot

1/4 oz fresh Rosemary

1 lemon

12 oz chicken breasts

5 tsp balsamic vinegar

1 oz fig jam

1 oz chicken stock concentrate - you may substitute 1/4 cup chicken stock

2 oz Spring Mix lettuce

Wash and dry all produce.  Preheat oven to 425 degrees.  

Cut sweet potatoes into 1/2 " cubes.  Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly crisped 20 - 25 minutes.  

Halve, peel, and mince shallot.  Strip and chop enough rosemary leaves from stems to give you 1 tsp.  Halve lemon.  

Heat a drizzle of olive oil in a large pan over medium high heat.  Pat chicken dry with a paper towel and season all over with salt and pepper.  Cook in pan until no longer pink in center, 5 - 7 minutes per side.  Remove from pan and set aside to rest.  

Lower heat under pan to medium.  Add shallot, chopped rosemary, and a drizzle of olive oil.  Cook, tossing until softened, 2 - 3 minutes.  Stir in vinegar and fig jam.  Simmer until syrupy, about 1 minute.  Stir in stock concentrate and 1/4 cup water.  Let reduce until thick and saucy, about 3 minutes.  (Add a splash of water if mixture is stiff.)  Remove pan from heat.  Stir in 1 Tbsp butter.  Season with salt and pepper. 

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

Thinly slice the chicken and divide between plates.  Plat sweet potatoes.  Drizzle chicken with sauce.  Serve with salad on the side.