Fig, Mustard, and Champagne-Glazed Chicken Breasts

Ingredients

• skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• tablespoon scan ola oil
• tablespoon sfig butter
• tablespoon sDijon mustard
• tablespoon Champagne vinaigrette

Instructions

1. Preheat the oven to 450 degrees F (230 degrees C).
2. Season chicken breasts with salt and pepper. Heat oil over high heat in a large oven safe saute pan. Place chicken into the hot oil and cook until browned, 3 to 5 minutes.
3. Mix fig butter, Dijon mustard, and vinaigrette together in a small bowl. Flip chicken using tongs and coat top with fig mixture.
4. Bake in the preheated oven until chicken is no longer pink in the centers, about 15 minutes. An instant read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. Remove from the oven and cover chicken with aluminum foil; let sit for 10 minutes before serving.

Tips

Make sure to use an oven-safe pan. No plastic or wax in a hot oven. Trust me. Take chicken out of the refrigerator 30 minutes before starting to bring chicken to room temperature. The oil should be hot enough that your chicken should sizzle upon hitting the pan. Don't move chicken around, because the skin is becoming crispy and browned.