August 17, 2012

This Week In Food...Rosemary-Fig Chicken with Port

We just had this chicken again last night, and I was reminded how much we all like it (Portia too!). It is an extremely yummy, versatile chicken dish that everyone will love...and is even "company worthy." It's called Rosemary-Fig Chicken with Port, but you don't have to make it with fig...I have used Traverse City cherry preserves and Stonewall Kitchen sour cherry jam (both are awesome) many times, you could also try it with apricot, or even a berry...maybe blackberry. It's such a simple recipe, so it's easy to play with. Go ahead and experiment with flavors you love!

Rosemary-Fig Chicken with Port (from Cooking Light)
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
4 boneless, skinless chicken breasts
Cooking spray
2/3 c. fig preserves (or other fruit preserves)
1 tbsp minced fresh rosemary
6 tbsp port or other sweet red wine

Sprinkle salt, pepper and garlic powder evenly over chicken. Coat chicken with cooking spray. Heat large skillet over medium-high heat. Add chicken. Cook 3 mins. on each side or until browned. Combine fig preserves, rosemary and wine in a bowl, mix well. Add mixture to chicken, stirring gently. Cover, reduce heat to medium and cook 6 mins. or until chicken in done. Uncover and cook 1 more min. over medium-high heat or until sauce is slightly thickened. Serve sauce over chicken.

I like this dish with either steamed, fresh broccoli or green beans, though really you could put it with any veggie your family likes. And it's great with whole wheat orzo, parmesean couscous, or long grain and wild rice. You could also do just about any kind of potato.

Try it out and I promise, you won't be disappointed.

Until next time, happy cooking!

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