Madeira Chicken with Figs
Transport your taste buds to the lush vineyards of Portugal with this elegant Madeira Chicken with Figs recipe. Juicy, golden-seared chicken breasts are simmered in a rich, velvety sauce made with earthy Madeira wine, fragrant rosemary, and sweet, plump dried figs. The addition of sautéed shallots, garlic, and a splash of heavy cream creates an irresistible balance of savory and sweet flavors, perfect for an intimate dinner or a special occasion. With just 15 minutes of prep time and a handful of simple ingredients, this dish pairs beautifully with creamy mashed potatoes or crusty bread to soak up every last drop of the aromatic sauce. Ideal for fans of gourmet comfort food, this recipe is an elegant yet approachable way to elevate your weeknight menu!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely chopped
- 3 pieces Fresh garlic cloves, minced
- 1 cup Madeira wine
- 1 cup Chicken stock
- 8 pieces Dried figs, halved
- 2 sprigs Fresh rosemary
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and pepper.
Dredge the chicken breasts lightly in the all-purpose flour, shaking off any excess.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter.
Add the shallots and garlic to the skillet, sautéing for 2-3 minutes until softened and fragrant.
Pour in the Madeira wine and scrape the bottom of the skillet to deglaze, letting it simmer for 2 minutes.
Add the chicken stock, dried figs, and rosemary sprigs to the skillet.
Return the chicken breasts to the skillet, cover, and simmer on low heat for 20 minutes until the chicken is cooked through and the sauce has thickened slightly.
Remove the rosemary sprigs and stir in the heavy cream. Simmer for an additional 2 minutes to combine.
Serve the chicken with the figs and sauce spooned over the top, garnished with fresh parsley.
Nutrition Facts
Calories |
3255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 3083 mg | 134% | |
| Total Carbohydrate | 275.4 g | 100% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 168.7 g | ||
| Protein | 248.2 g | 496% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 712 mg | 55% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4590 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
