8 Ratings
  • 4 Rating Star 3
  • 3 Rating Star 2
  • 5 Rating Star 2
  • 1 Rating Star 1

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

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
5
Max Servings:
5
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Ingredients

Directions

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

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  • 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.

Nutrition Facts

312.22 calories; 29.24 g protein; 22.29 g carbohydrates; 2.08 g dietary-fiber; 10.19 g sugars; 8.64 g fat; 4.75 g saturated-fat; 88.88 mg cholesterol; 339.41 IU vitamin-a-iu; 19.91 mg niacin-equivalents; 0.74 mg vitamin-b6; 2.66 mg vitamin-c; 31.97 mcg folate; 44.94 mg calcium; 1.77 mg iron; 50.31 mg magnesium; 489.48 mg potassium; 182.92 mg sodium; 0.22 mg thiamin; 77.72 calories-from-fat; 28 percent-of-calories-from-carbs; 25 percent-of-calories-from-fat; 37 percent-of-calories-from-protein; 13 percent-of-calories-from-sat-fat


Reviews (5)

Read All Reviews

Most helpful positive review

American
09/30/2009
Awsome! Everyone went back for more! Keeper!!
(6)

Most helpful critical review

Anonymous
02/01/2011
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.
(7)
8 Ratings
  • 4 Rating Star 3
  • 3 Rating Star 2
  • 5 Rating Star 2
  • 1 Rating Star 1
Alyson W.
11/01/2007
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!
(18)
Salbug
05/11/2010
Delicious and the leftovers tasted even better the next day!
(7)
Anonymous
02/01/2011
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.
(7)
American
09/30/2009
Awsome! Everyone went back for more! Keeper!!
(6)
Linda Sanford
08/13/2017
This is such a simple recipe but so delicious and perfect for an elegant dinner. I sliced my chicken breasts so they would cook faster but that was the only change. Paired it with garlic mashed potatoes and steamed Brussels sprouts for variety in textures and some color.