from Windsor Garlic Festival
Feed your guests this quick, easy and simply tasty dinner! Pair it with lemon broccoli rabe and garlic mashed potatoes.
Ingredients
½ tsp salt
½ tsp garlic powder
½ tsp freshly ground pepper
4 skinless, boneless chicken breast halves
Cooking spray
2/3 cup fig preserves
1 Tbsp minced fresh rosemary
6 Tbsp port or other sweet red wine
Toasted garlic slivers
Directions
Sprinkle first three ingredients evenly over the chicken. Coat chicken with cooking spray.
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 for 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.
Slightly toast garlic slivers in some butter and sprinkle over the chicken.
Nada’s Tips & Tricks: Garlic powder works better than fresh garlic in this recipe because it won’t burn when you sear the kitchen. Garlic tolerates a low heat level and can burn quickly. You can use this recipe on any chicken or pork cuts. If roasting a whole chicken, slather the sauce over the meat in the final half hour of cooking time.
Contents and images used with permission by Canadian Cookbooks.