The Briny Lemon: Pan-Seared Chicken Breasts with Grande Marnier and Fig Sauce

Lean, pan-seared chicken breasts make an easy, fast, healthful, and inviting dinner—especially when you add a flavorful sauce or glaze.

Here, I mixed sweet and fruity fig preserves with the semi-tart, semi-sweet taste of Grand Marnier, an orange-flavored liqueur made from a blend of Cognac brandy, bitter orange, and sugar. Tame the sweetness with a bit of balsamic vinegar and stir in a pat of butter for a silky, creamy finish, and this sauce is ready to make the chicken (and your guests) happy.

Tip: You can substitute Cointreau or Triple Sec—two other orange-flavored liqueurs—for the Grand Marnier, if you choose.

Serves 4

Ingredients

1 tbsp olive oil
4 6-oz boneless, skinless chicken breast halves
3 tbsp fig preserves
2 tbsp Grand Marnier
1 tbsp Balsamic vinegar
1 tbsp unsalted butter
2 tsp chopped fresh rosemary, plus more for garnish
sea salt
freshly ground black pepper

Sauce Ingredients

Preparation

Heat a large, heavy (preferably cast-iron) skillet over medium heat and add the olive oil, swirling to coat. Season the chicken with salt and pepper and add to the skillet. Cook until golden on the bottom, 5-6 minutes.
Turn the breasts over and cook until golden on the other side and just cooked through, 5-6 minutes longer, depending on thickness. (Tip: Lay a sheet of aluminum foil lightly over the skillet to help retain moisture as the chicken finishes.) Transfer the chicken breasts to a plate. Do not wipe out the skillet.

Chicken Beginning to Cook

After Turning

Reduce the heat to low. Add the preserves, liqueur, and vinegar to the skillet, stirring constantly and scraping up brown bits, until the preserves have melted, 1-2 minutes. Add the butter and 2 teaspoons rosemary and season with salt and pepper, stirring to incorporate all.
Return the chicken breasts along with any accumulated juices to the pan, turning to coat in the sauce.