Ingredients
3 tablespoons of extra virgin olive oil
2 large shallots, chopped
3 teaspoons of grated fresh ginger
1 pound thin cut skinless chicken breast
3 tablespoon balsamic vinegar
1 tablespoon of concentrated chicken broth
1 cup white wine
1/4 cup water
1/4 teaspoon of cinnamon
1 teaspoon of light brown surgar
1/2 pound black fresh figns quartered
1/4 teaspoon of salt and pepper
Preparation
Make marinade for chicken by mixing 2 tablespoons of extra virgin olive oil, 1 1/2 teaspoon of ginger, 2 tablespoons of balsamic vinegar, 1/2 cup of white wine, salt and pepper into a bowel and add chicken marinate for at least 1 hour and up to 6 hours ahead of time.
Remove chicken and grill until almost done about 2 to 3 minutes on each side. Place on dish and set aside.
Place remaining 1 tablespoon of olive oil into a skillet and heat over medium heat, lightly brown shallots. Add ginger and cook for 1 minute longer. Removed shallots and ginger and place to the side. Add remaining white wine simmer wine for 2 minutes. Add balsamic vinegar, concentrated chicken broth, water, cinnamon, and brown sugar and simmer for 3 minutes. Add in figs,shallots and ginger and lower temperature to low heat, stirring, for about 5 to 6 minutes unfil fings soften and sauce thickens. Add chicken and accumulated juices back to pan and turn to coat. Cover pan and continue to cook for 1 minute longer.
