Ingredients

• 1 lb chicken tenders, tendon removed
• 1/4 C flour
• 1 ea shallot, minced
• 1 cl garlic, minced
• 1/2 C red wine
• 1/4 C balsamic vinegar
• 4 ea figs, 1/2-in pieces
• 1 t fresh thyme, minced
• 1 t Dijon mustard
• 1 t honey

Instructions

1. Season the tenders, coat with flour, then fry in oil and butter until done. Remove from the skillet and keep warm.
2. In the same skillet, cook the shallot and garlic until softened. Add the wine and vinegar and simmer until reduced by half. Stir in the figs, thyme, mustard, and honey, then season to taste. Bring to a boil, reduce heat and simmer until thickened. Melt in 1 T butter to finish.
3. Plate the sauce, then the tenders, and serve hot.

Source: www.allrecipes.com

Contributed by: Skip