4 boneless chicken breasts
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
2 shallots minced
6 fresh figs
1 cup low-sodium chicken broth
3 tablespoons port wine
1 tablespoon snipped fresh parsley
Sprinkle chicken breasts with salt and pepper. Heat a large skillet, melt butter, and add oil. When butter is melted, add chicken breasts; cook until each side is brown. Remove from skillet and place in a baking dish in warm oven (325°F). Add shallots to skillet; sauté one minute. Deglaze pan with port, scraping browned bits from bottom of pan; cook one minute. Stir in chicken broth and cook for another two minutes. Chop one fig and add it to the pan. Simmer for one minute. Return chicken to pan along with drippings. Add the remaining whole figs. Simmer for five minutes and serve.
