Original Menu Chicken with Figs in a Port Wine Sauce

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Chicken with Figs in a Port Wine Sauce

"This is a scrumptious dish, with Middle Eastern flavors. Easy to make and a company preferred whilst exciting."

Ingredients :

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

Instructions :

Prep : 15M	Cook : 5M	Ready in : 40M

Place the flour in a shallow dish. Dredge the fowl breasts inside the flour.
Melt the butter in a large skillet over medium-excessive warmness. Cook the chicken in the preheated skillet till golden brown, approximately 2 mins in keeping with facet. Pour the port, white wine, and bird inventory over the chicken, and scatter the figs across the skillet.
Bring the liquid to a boil and reduce warmth to low, simmer till hen is fully cooked, approximately 15 mins. Remove the bird from the skillet and cowl with foil.
Bring the sauce within the skillet to a boil over medium-high heat. Reduce the heat to medium-low and simmer for five mins. Whisk within the cream and pour over the chook to serve.

Notes :

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