Chicken with Figs in a Port Wine Sauce

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup flour for dredging
• 5 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup port wine
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 6 dried figs (stems removed)
• 2 tablespoons heavy cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut each dried fig into quarters and place them in a small bowl with the port wine. Let them soak for 10 minutes while you prepare the chicken.

2. Place each chicken breast half between sheets of plastic wrap and pound to an even thickness. Dredge both sides in the flour and shake off the excess.

3. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Cook the chicken 4 to 5 minutes per side until golden and cooked through to 165°F (74°C) in the thickest part. Transfer to a plate.

4. Add the dry white wine to the same skillet and scrape up the browned bits. Simmer for 2 minutes, then add the chicken stock and simmer for 3 minutes more.

5. Add the figs and port to the skillet and simmer for 3 to 4 minutes, until the figs are plump and the sauce has slightly reduced.

6. Stir in the heavy cream and the remaining tablespoon of butter and simmer for 1 minute. Return the chicken and any juices to the pan, spoon the sauce over, and heat for 2 minutes before serving.