Rosemary-fig chicken with Port from Cooking Light Fresh Food Fast: Over 280 Incredibly Flavorful Recipes (page 330) by Cooking Light Magazine

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Accompaniments: Lemon-scented broccoli rabe

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Notes about this recipe

  • Eat Your Books

    Can substitute other sweet red wine for Port wine.

  • mharriman on September 17, 2021

    Delicious and quick and easy as promised. I accidentally purchased chicken tenders; I think they worked better on the stovetop than full breasts. I was able to use fresh rosemary from my herb garden and that gave the fig preserve/port sauce a nice contrasting savory pop of flavor. Served with steamed broccoli and Jacques Pepin’s brown rice recipe that includes sautéed onions and raisins. Good enough to repeat.

  • Christine on March 06, 2018

    Substituted chicken tenders with good results. Used 1 tsp dried rosemary which may have been a little much, but the sauce was still very good. Served with brown rice and roasted carrots.

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