What you will need

500g Chicken Fillets Strips
25g Butter
2-3 tbsp Plain Flour
4 tbsp Port
125ml Dry White Wine
150ml Chicken Stock
80-100g Shaws Heritage Fig & Honey Chutney
2 tbsp Double Cream
Salt & Pepper
Parsley for garnish

Method

1. Dredge the chicken in the flour.
2. Melt the butter in a frying pan on a fairly high heat and add the chicken. Cook until golden on all sides.
3. Add the port, wine, chicken stock and Shaws Fig & Honey Chutney, stir through.
4. Bring to the boil then reduce to a low simmer for approx. 10 mins until the chicken is fully cooked.
5. Remove the chicken from the pan onto a plate, cover with foil to keep warm.
6. Bring the sauce back to a boil to reduce to desired consistency then stir through the cream. Season with salt and pepper.
7. Add the chicken back to the pan to coat.
8. Serve with cauliflower rice and vegetables.