4 boneless, skinless chicken breasts
1/8 of a large red onion, chopped
2 tbsp balsamic vinegar
1/2 cup red wine
1/2 cup low-sodium chicken broth
4 large, fresh figs (quartered)
1/4 teaspoon of Kosher salt and fresh ground black pepper
1. Brown the chicken breast, about 6 minutes on each side over medium heat.
2. Remove the chicken from the pan and sautee the onion in the drippings until soft.
3. Add the balsamic vinegar, red wine, and return the chicken to the pan. Simmer until the liquid reduces by about half.
4. Add the chicken broth, figs, salt and pepper. Bring to a boil then reduce heat and simmer until the sauce has thickened.