Rosemary-Fig Chicken with Port

Photo: Oxmoor House

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

Yield: 4 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 7%
  • Fat: 2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 39.4g
  • Carbohydrate: 31.4g
  • Fiber: 0.2g
  • Cholesterol: 99mg
  • Iron: 1.3mg
  • Sodium: 403mg
  • Calcium: 23mg

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

Preparation

  1. 1. Sprinkle first 3 ingredients evenly over chicken. Coat chicken with cooking spray.
  2. 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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