"This is a delicious dish, with Middle Eastern flavors. Easy to make and a firm favorite when entertaining." — AUSSIEBEAR
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flour for dredging
skinless, boneless chicken breast halves
dry white wine
dried figs (stems removed)
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!
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.
Delicious and the leftovers tasted even better the next day!
Awsome! Everyone went back for more! Keeper!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Figs in a Port Wine Sauce
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 78
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