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Rosemary-Fig Chicken with Port

Photo: Oxmoor House
Prep time 4 mins
Cook time 15 mins
Yield 4 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)
This company-worthy dish received top reviews in our Test Kitchens because it's quick, easy, and simply unbeat-able in terms of taste. Use garlic powder instead of fresh garlic; it won't burn when you sear the chicken.Prep: 4 minutes; Cook: 15 minutes

Ingredients

  • 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

Nutrition Information

  • calories 329
  • caloriesfromfat 7 %
  • fat 2 g
  • satfat 0.6 g
  • monofat 0.5 g
  • polyfat 0.5 g
  • protein 39.4 g
  • carbohydrate 31.4 g
  • fiber 0.2 g
  • cholesterol 99 mg
  • iron 1.3 mg
  • sodium 403 mg
  • calcium 23 mg

How to Make It

  1. Sprinkle first 3 ingredients evenly over chicken. Coat chicken with cooking spray.

  2. 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.

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