Chicken with Figs in a Port Wine Sauce

Rating: 3.67 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.

By AUSSIEBEAR
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Ingredients

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

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

Per Serving:
312.2 calories; 29.2 g protein; 22.3 g carbohydrates; 88.9 mg cholesterol; 182.9 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Salbug
Rating: 4 stars
05/11/2010
Delicious and the leftovers tasted even better the next day! Read More
Helpful
(7)

Most helpful critical review

Alyson W.
Rating: 3 stars
11/02/2007
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! Read More
Helpful
(18)
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Salbug
Rating: 4 stars
05/11/2010
Delicious and the leftovers tasted even better the next day! Read More
Helpful
(7)
Alyson W.
Rating: 3 stars
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! Read More
Helpful
(18)
Salbug
Rating: 4 stars
05/11/2010
Delicious and the leftovers tasted even better the next day! Read More
Helpful
(7)
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anyeone
Rating: 1 stars
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. Read More
Helpful
(7)
American
Rating: 5 stars
09/30/2009
Awsome! Everyone went back for more! Keeper!! Read More
Helpful
(6)
Cathy Brennan
Rating: 4 stars
09/10/2019
I would have given this recipe a five star rating but I disagreed with the dry figs. I used a pint of fresh figs from the bounty of summer. The juices from the fresh figs lent great flavor & color to the dish . I also thicken the sauce with about a tablespoon of flour for a better consistency. Raves all around. Read More
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Linda Sanford
Rating: 5 stars
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. Read More
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