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Ingredients

  • 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)

Directions

  1. Coat chicken with remaining 2 teaspoons oil; season lightly with salt and pepper.
  2. Grill or broil 4 to 5 minutes per side, until internal temperature is 170°F.
  3. Serve chicken surrounded by remaining sliced berries and warm strawberry sauce.
  4. Hull and slice strawberries. Set aside.
  5. Heat 2 teaspoons oil in a small saucepan over medium-high heat.
  6. Add shallots, garlic, bay leaf and thyme and stir until lightly browned, 2 to 3 minutes.
  7. Add 3/4 cup sliced strawberries and cook for 1 minute, stirring constantly. Add balsamic vinegar and simmer 1 minute.
  8. Add wine and simmer until liquid is reduced to about half.
  9. 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.

Nutrition

Calories 282
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