Rosemary-Fig Chicken with Port

When I first met my fiancé, fast food was a frequent feature on his menu. Multiple times per week, a cheeseburger or box of Chinese take-out would make it onto the coffee table for dinner.

Over the last five and a half years or so, we’ve been turning this around. My waistline appreciates our efforts. I take credit for most of our meals, but I have to admit, the boy can cook when he tries. His pizza dough, a carefully crafted and crisp crust, has been over a year in the making. It’s perfect.

I’m thankful he knows his way around the kitchen these days. For one reason, I take a pottery class on Wednesday evenings until 9 p.m. at Tucker’s Zen and Now Clay Studio. Coming home after a long day of work and late class, the last thing I want to do is think of something to make for dinner – and then spend time making it.

When I came through the front door after class the other week, the sky nearly dark and my house smelled wonderful. I quickly made my way to the kitchen to see actual steamed veggies – something green, I was so pleasantly surprised – chicken and a jar of my mom’s homemade fig preserves. The stovetop was loaded, and the aromas were simply delicious.

There are several reasons I’ve decided to get married. But for me, food is important, and I’m so grateful to be marrying a man who can follow a recipe.

Rosemary-fig chicken with port

(recipe from myrecipes.com)

Ingredients:

½ tsp. salt

½ tsp. garlic powder

½ tsp. freshly ground black pepper

4 (6 oz.) boneless, skinless chicken breast halves

Cooking spray

2/3 c. fig preserves

1 Tbsp. fresh rosemary, minced

6 Tbsp. port, or other sweet red wine

Preparation:

Sprinkle salt, garlic powder and pepper over chicken. Coat both sides lightly with cooking spray.

Heat a large, nonstick skillet over medium high heat. Cook chicken for 3 minutes on each side, or until slightly browned.

Combine fig preserves, rosemary and wine in a mixing bowl. Add the mixture to the chicken, cover the skillet and reduce heat. Cook for another 4 – 6 minutes. Remove the lid and cook for another minute over medium high so the sauce will thicken slightly.

Spoon sauce over chicken when serving. We enjoyed ours with steamed, garlicky broccoli.