Chicken Tenders with Balsamic-Fig Sauce

Step 1
Make the chicken: Season chicken with salt and pepper on both sides, then lightly coat with flour, shaking off excess.

Step 2
Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken and cook until tenders are golden brown, no longer pink in the centers, and the juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.

Step 3
Make the sauce: Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic vinegar; simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, mustard, honey, and salt; bring to a boil. Reduce the heat to low or medium-low and simmer until thickened, about 3 minutes. Remove from the heat and stir in butter.

Step 4
Spoon sauce over warm chicken tenders, or add chicken back to the skillet to briefly reheat. Serve immediately.