Balsamico, where the word "balsamic" comes from, means "balsam-like," curative or restorative. This meal provides curative powers galore; see the "Did You Know" for all the magic rosemary can do. (Not that you need to be cured; you look great to us!) Chicken breasts are glazed in a mix of balsamic vinegar, Dijon, and fig preserves, bringing out that perfect mix of sweet, sharp, and salty. Rosemary-roasted mushrooms and green beans pair perfectly with the chicken and sauce, making for a dish that will restore you, even if you are perfect to begin with (which you are).
Quarter mushrooms. Mince garlic. Trim ends off green beans. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Mushrooms
Place mushrooms on prepared baking sheet. Toss to coat with 2 tsp. olive oil, rosemary sprigs, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on one half of baking sheet and roast 8 minutes. Mushrooms will finish cooking in later step. While mushrooms roast, sear chicken.
Sear the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and cook until browned, 3-4 minutes per side. Transfer to a plate and reserve pan; no need to wipe clean. Chicken will finish cooking in a later step.
Cook the Green Beans
After mushrooms have roasted 8 minutes, remove baking sheet from oven and add green beans to other half. Add garlic, 1 tsp. olive oil, and a pinch of salt and pepper to green beans and carefully toss to coat. Roast until vegetables are tender and lightly charred, 8-10 minutes. While vegetables roast, finish chicken.
Finish the Chicken
Return pan used to sear chicken to medium heat. Add balsamic vinegar, Dijon, fig spread, and 2 Tbsp. water to hot pan. Carefully add mushroom liquid if desired. Stir and bring to a simmer. Add chicken and any accumulated juices. Cook, flipping chicken occasionally, until sauce lightly glazes chicken and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.
Plate the Dish
Discard rosemary sprigs and serve mushrooms and green beans on a plate with chicken in front. Spoon any remaining sauce from pan over chicken.