Created By: 20160728T234705Z
Description
The sweetness of strawberries blended with the flavors of balsamic vinegar and red wine makes a rich sauce in minutes. This is a strawberry recipe to keep handy for entertaining but is also easy enough to enjoy for a weeknight dinner.
- 1 Package (16 ounces or 3 cups) Driscoll's Strawberries, divided
- 4 Teaspoons light olive or vegetable oil, divided
- 2/3 Cup sliced shallots
- 1/2 Tsp. dried thyme leaves
- 2 Tablespoons balsamic vinegar
- 1/3 Cup red wine
- 3/4 Cup chicken broth
- 1 1/2 Teaspoons cornstarch
- 2 Teaspoons cold water
- 1 clove garlic, pressed or chopped
- 1 small bay leaf
- Salt and pepper, to taste
- 4 skinless, boneless chicken breasts (4 to 5 ounces)
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Coat chicken with remaining 2 teaspoons oil; season lightly with salt and pepper.
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Grill or broil 4 to 5 minutes per side, until internal temperature is 170°F.
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Serve chicken surrounded by remaining sliced berries and warm strawberry sauce.
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Hull and slice strawberries. Set aside.
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Heat 2 teaspoons oil in a small saucepan over medium-high heat.
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Add shallots, garlic, bay leaf and thyme and stir until lightly browned, 2 to 3 minutes.
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Add 3/4 cup sliced strawberries and cook for 1 minute, stirring constantly. Add balsamic vinegar and simmer 1 minute.
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Add wine and simmer until liquid is reduced to about half.
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Add broth and simmer 5 minutes. Whisk cornstarch and water together. Add mixture to saucepan and boil for 1 minute, stirring until thickened. Strain sauce and season with salt and pepper. Reheat just before serving.
Calories | 282 | |
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Total Fat | 8.43 g | |
Saturated Fat | 1.64 g | |
Cholesterol | 84.34 mg | |
Sodium | 350 mg | |
Total Carbohydrates | 16.43 g | |
Dietary Fiber | 2.76 g | |
Protein | 32.71 g |