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Chicken with Figs in a Port Wine Sauce

Chicken with Figs in a Port Wine Sauce

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
AUSSIEBEAR

AUSSIEBEAR

This is a delicious dish, with Middle Eastern flavors. Easy to make and a firm favorite when entertaining.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Place the flour in a shallow dish. Dredge the chicken breasts in the flour.
  2. Melt the butter in a large skillet over medium-high heat. Cook the chicken in the preheated skillet until golden brown, about 2 minutes per side. Pour the port, white wine, and chicken stock over the chicken, and scatter the figs around the skillet.
  3. Bring the liquid to a boil and reduce heat to low, simmer until chicken is fully cooked, about 15 minutes. Remove the chicken from the skillet and cover with foil.
  4. Bring the sauce in the skillet to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 minutes. Whisk in the cream and pour over the chicken to serve.
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Reviews

Alyson W.
18

Alyson W.

11/1/2007

I had never cooked with figs before last week, and this was one of my first attempts. This is a good recipe, but it needs to be developed further. The sauce doesn't have much of a taste, and I would prefer the chicken to have more of a crust. Thanks for a great starting point, though!

anyeone
7

anyeone

2/1/2011

I tried this because I thought a port wine sauce on chicken sounded good, but no one in my house liked this one. The sauce was nearly flavorless and the chicken didn't fully cook in 15 minutes. Next time I want port wine sauce I will make it from the beef tenderloin with roasted shallots recipe even though it takes more effort.

Salbug
7

Salbug

5/11/2010

Delicious and the leftovers tasted even better the next day!

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