Chicken with figs in a port wine sauce

    40 min

    This is a delicious dish, with hints of Middle Eastern flavours. Easy to make and a firm favourite when entertaining.

    15 people made this

    Serves: 5 

    • 4 tablespoons plain flour
    • 5 skinless, boneless chicken breast fillets
    • 2 tablespoons butter
    • 4 tablespoons port wine
    • 125ml (4 fl oz) dry white wine
    • 125ml (4 fl oz) chicken stock
    • 6 dried figs (stems removed)
    • 2 tablespoons double cream

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place the flour in a shallow dish. Dredge the chicken breasts in the flour.
    2. Melt the butter in a large frying pan over medium high heat. Cook the chicken in the preheated pan 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 frying pan.
    3. Bring the liquid to the boil and reduce heat to low; simmer until chicken is fully cooked, about 15 minutes. Remove the chicken from the pan and cover with aluminium foil.
    4. Bring the sauce in the frying pan to the 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.

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    Reviews in English (6)


    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!  -  01 Nov 2007  (Review from Allrecipes US | Canada)


    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.  -  01 Feb 2011  (Review from Allrecipes US | Canada)


    Delicious and the leftovers tasted even better the next day!  -  07 May 2010  (Review from Allrecipes US | Canada)