Directions:
- Place the flour in a shallow dish. Dredge the chicken breasts in the flour.
- Melt the butter in a large skillet over medium-high heat. Cook the chicken in the preheated skillet 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 skillet.
- Bring the liquid to a boil and reduce heat to low, simmer until chicken is fully cooked, about 15 minutes. Remove the chicken from the skillet and cover with foil.
- Bring the sauce in the skillet to a 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 473.44 Kcal (1982 kJ) | ||
| Calories from fat | 155.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.32g | 27% | |
|---|---|---|---|
| Cholesterol | 160.39mg | 53% | |
| Sodium | 1136.36mg | 47% | |
| Potassium | 822.03mg | 17% | |
| Total Carbs | 24.86g | 8% | |
| Sugars | 6.5g | 26% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 50.29g | 101% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 79.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 138.94 Kcal (582 kJ) | ||
| Calories from fat | 45.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 27% | |
|---|---|---|---|
| Cholesterol | 47.07mg | 53% | |
| Sodium | 333.49mg | 47% | |
| Potassium | 241.24mg | 17% | |
| Total Carbs | 7.3g | 8% | |
| Sugars | 1.91g | 26% | |
| Dietary Fiber | 0.78g | 11% | |
| Protein | 14.76g | 101% | |
| Iron | 0.3mg | 6% | |
| Calcium | 23.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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