This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Easy Stovetop Chicken Teriyaki in Orange Ginger Garlic Sauce
Chicken with White Wine Sauce
Port And Mushroom Sauce Chicken
Slow Cooker Chicken with Mushroom Wine Sauce
Chicken, Cheese, and Wine
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Perfect Fried Chicken
Finger-Lickin' Chicken Dippers
Making Chicken Stock
Roasting Chicken
Chicken Soup's On
Related Collections
45 Minute Meals
Chicken Breast Recipes
Fig
Low-Sodium Chicken and Turkey Recipes
Valentine's Day - Figs

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chicken with Figs in a Port Wine Sauce

By: AUSSIEBEAR

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

Rate/Review | Read Reviews (4)

What to Drink?
	Merlot

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

1/2 cup flour for dredging
5 skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup port wine
1/2 cup dry white wine
1/2 cup chicken stock
6 dried figs (stems removed)
2 tablespoons heavy cream

Directions

Place the flour in a shallow dish. Dredge the chicken breasts in the flour.
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.
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.
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.