From Bon Appetit 10/2025

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By Shilpa Uskokovic

½ cup low-sodium chicken broth

¼ cup balsamic vinegar

¼ cup red wine vinegar

2 tsp. honey

1 tsp. plus 1 Tbsp. cornstarch

2 skinless, boneless chicken breasts (about 1 lb.)

Kosher salt

Freshly ground pepper

2 Tbsp. extra-virgin olive oil

3 large shallots, quartered through root ends

3 garlic cloves, coarsely chopped

2-3 large sprigs thyme

2 oz. dried Turkish or black Mission figs (11-12)

4 Tbsp. unsalted butter, cut into large pieces

Toasted country-style bread or warm mashed potatoes

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1. Stir broth, balsamic vinegar, red wine vinegar, honey, and 1 tsp. cornstarch together in a small bowl until cornstarch is dissolved (some lumps may remain); set aside.

2. Holding a long thin knife parallel to cutting board and angling the blade out at a time, cut each chicken breast in half lengthwise, starting on a long side, to create 4 cutlets. Season lightly with salt and generously with pepper. Sprinkle one side of each cutlet with remaining cornstarch, dividing evenly; shake off any excess.

3. Heat 2 Tbsp. oil in a large skillet over medium-high heat. Working in batches if needed, cook chicken, flour side down, undisturbed, until deeply browned, about 5 minutes. Turn and cook just until nearly cooked through, about 30 seconds; transfer to a large plate.

4. Heat remaining 1 Tbsp. oil in same pan. Cook shallots, stirring occasionally and cooking until lightly browned, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add thyme, figs, and reserved vinegar mixture; bring to a simmer. Return chicken to pan and scraping up any browned bits stuck to bottom of pan, until liquid thickens.

5. Return chicken to pan, simmer until warmed through, about 45 seconds. Transfer to a platter and serve with toasted country-style bread or warm mashed potatoes.