Sautéed Chicken with Figs in Port Wine Sauce

Name: Sautéed Chicken with Figs in Port Wine Sauce
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters beef broth; 0 teaspoons freshly ground black pepper; 4 boneless chicken breasts (skin on); 237 milliliters dried Calimyrna figs, stemmed and quartered; 118 milliliters all-purpose flour; 2 teaspoons minced fresh thyme; 3 Tbsps olive oil; 118 milliliters Tawny port; 1 teaspoons salt; 79 milliliters minced shallots; 4 servings Garnish: fresh thyme; 2 Tbsps unsalted butter

Sautéed Chicken with Figs in Port Wine Sauce might be just the main course you are searching for. This recipe makes 4 servings with 393 calories, 27g of protein, and 19g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of thyme, tawny port, calimyrna figs, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Pat chicken dry with paper towels.

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Heat oil in a large nonstick skillet over medium-high heat until hot. Season chicken with thyme, salt, and pepper. Dredge in flour.

Ingredients you will need

Whole Chicken

Pepper

All Purpose Flour

Thyme

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add chicken to skillet, skin side down; reduce heat to medium, and cook 16 minutes or until skin is browned. Turn and cook 5 minutes or until browned.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Remove chicken from pan; keep warm. Discard pan drippings.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Melt butter in skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add figs and shallots; saut 3 minutes or until shallots are tender.

Ingredients you will need

Shallot

Figs

Add port; bring to a boil. Boil 1 minute; add beef broth, reduce heat, and simmer 3 minutes.

Ingredients you will need

Beef Broth

Port

Remove half of figs from skillet using a slotted spoon; keep warm with chicken. Process remaining figs and sauce in a food processor until smooth, stopping to scrape down sides as needed.

Ingredients you will need

Whole Chicken

Sauce

Figs

Equipment you will use

Food Processor

Slotted Spoon

Frying Pan

Pour mixture through a wire-mesh strainer back into the skillet, discarding pulp and seeds. Return chicken and figs to sauce, and heat over medium-high heat 9 minutes or until chicken is done.

Ingredients you will need

Whole Chicken

Sauce

Seeds