About this recipe:This is a delicious dish, with hints of Middle Eastern flavours. Easy to make and a firm favourite when entertaining.
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
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Method Prep:15min › Cook:25min › Ready in:40min
Place the flour in a shallow dish. Dredge the chicken breasts in the flour.
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.
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.
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.