She Strengthens

Elegant Chicken Breast with Fig and Port Reduction

A Simple yet Sophisticated Dish

When it comes to cooking, sometimes simplicity is the key to elegance. This recipe for chicken breast with fig and port reduction is a perfect example. With just a few ingredients and some basic cooking techniques, you can create a dish that’s sure to impress.

Gathering Ingredients

Before you start cooking, make sure you have the following ingredients:

• 6 boneless, skinless chicken breasts
• 6 tablespoons unsalted butter
• 4 medium shallots
• Salt and pepper
• 2 cups port wine
• 2 cups low-sodium chicken broth
• 6 ounces chèvre (fresh goat cheese)
• 2 tablespoons coarsely chopped thyme
• 10 medium fresh figs
• 2 tablespoons olive oil

Preparing the Chicken

To start, preheat your oven to 400°F (200°C). Meanwhile, melt 1 tablespoon of butter in a medium frying pan over medium heat. Add the sliced shallots and cook until they’re softened and golden brown. Set them aside for later use.

Creating the Port Reduction

Add the port wine to the same frying pan and bring it to a boil over high heat. Reduce the heat to medium and simmer until the port is reduced by half, about 6-10 minutes. Then, add the chicken broth and reduce it by half again. Remove from heat and set aside.

Stuffing the Chicken

Mix together the reserved shallots, cheese, and thyme in a small bowl. Divide the mixture into 6 portions and set them aside. Make pockets in the chicken breasts by slicing them horizontally about three-quarters of the way through the meat. Stuff each breast with a portion of the shallot mixture.

Cooking the Chicken

Heat the olive oil and 2 tablespoons of butter in a large frying pan over medium-high heat. Add 3 chicken breasts and cook until they’re golden brown, about 3 minutes. Flip and repeat. Remove and repeat with the remaining chicken. Once all the chicken is browned, place it on a baking sheet and bake until it’s cooked through, about 20 minutes.

Finishing Touches

About 5 minutes before the chicken is ready, melt 1 tablespoon of butter in a medium frying pan over medium heat. Add the figs, cut side down, and the remaining thyme. Cook until the figs are well browned. Add the reserved port sauce and the remaining 2 tablespoons butter. Stir until the butter has melted and the sauce is heated through. Season with salt and pepper if necessary.

Serving

When the chicken is ready, transfer it to a serving platter, top with the sauce and figs, and serve. For a perfect pairing, try a Qupé Marsanne from California. The subtle flavors of white peaches and jasmine in this wine complement the dish beautifully.