Sautéed Chicken With Figs In Port Wine Sauce

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Oxmoor House


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4 boneless chicken breasts (skin on)

3 tablespoons olive oil

2 teaspoons minced fresh thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup all-purpose flour

2 tablespoons unsalted butter

1 cup dried Calimyrna figs, stemmed and quartered

1/3 cup minced shallots

1/2 cup Tawny port

1 cup beef broth

1 teaspoon balsamic or sherry vinegar (optional)

Garnish: fresh thyme

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