Rating: 3.5 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 calories; protein 29.2g; carbohydrates 22.3g; fat 8.6g; cholesterol 88.9mg; sodium 182.9mg. Full Nutrition
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