To prepare this recipe you need the chicken breasts to be thick. They are cooked with onions, carrots and above all, prunes, all watered with the aromatic port wine.
Wash the chicken fillets and dry them. Sprinkle them, pass them through flour and fry them in plenty of oil for 1 minute on each side. Remove and leave on kitchen paper. Peel the onions, and scrape and wash the carrots; ask them.
Pour 5 tablespoons of the chicken frying oil into a casserole and smother the onions and carrots for 10 minutes. S incorporate the broth and wine, and cook for 10 minutes, until halved.
Add the prunes and washed rosemary, season and cook for another 5 minutes. Remove the prunes and rosemary, and crush the sauce. Put it back in the casserole, add the steaks and cook, covered, 3 or 4 minutes. Serve the meat with the sauce and prunes.
Do not exceed the frying and cooking times of the meat so that it does not dry.