4 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)
Photo: Oxmoor House
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Butter-flavored cooking spray
2/3 cup fig preserves
1 tablespoon minced fresh rosemary
6 tablespoons port or other sweet red wine
How to Make It
Sprinkle first 3 ingredients evenly over chicken. Coat chicken with cooking spray.
Heat a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Combine fig preserves, rosemary, and wine in a bowl; add to chicken, stirring gently. Cover, reduce heat to medium, and cook 6 minutes or until chicken is done. Uncover and cook 1 minute over medium-high heat or until sauce is slightly thick. Serve sauce over chicken.
I loved this recipe - would give it 5 stars. BUT my husband found to be a little too sweet - hence the 3 star review. I wonder if using another wine (maybe a cabernet?) would cut down on the sweetness.
I served this to my family with the suggested grilled broccolini. Both recipes were outstanding! I loved the sweetness of the jam with the mixture of rosemary & port.
Both are keepers and I definitely will be making again!