Chicken with Figs in a Port Wine Sauce Recipe - Allrecipes.com
Chicken with Figs in a Port Wine Sauce Recipe
  • READY IN 40 mins

Chicken with Figs in a Port Wine Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

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 More Reviews

Nov 01, 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!

 
Feb 01, 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.

 

6 Ratings

May 11, 2010

Delicious and the leftovers tasted even better the next day!

 
Sep 30, 2009

Awsome! Everyone went back for more! Keeper!!

 

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Nutrition

  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 183 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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