Recipe: Grilled Chicken with Strawberry Wine Balsamic Sauce

GRILLED CHICKEN WITH
STRAWBERRY WINE BALSAMIC SAUCE

1 (16 ounce) package strawberries, divided use
2 teaspoons light olive oil or vegetable oil
2/3 cup sliced shallots
1 clove garlic, crushed
1 small bay leaf
1/2 teaspoon dried thyme leaves
2 tablespoons balsamic vinegar
1/3 cup full-bodied dry red wine
3/4 cup chicken broth
1 1/2 teaspoons cornstarch mixed with 2 teaspoons cold water
Salt and pepper to taste
4 (4 to 5 ounces each) boneless chicken breasts
hot cooked rice and vegetables of your choice (to serve)

Rinse, dry, hull, and slice berries; set aside.

In a small saucepan over medium heat, heat oil. When oil is hot, add shallots, garlic, bay leaf, and thyme. Cook, stirring occasionally, until lightly browned, about 2 to 3 minutes.

Add 3/4 cup of the sliced strawberries and cook for an additional minute.

Add balsamic vinegar. Boil mixture for one minute.

Add red wine, reduce heat to medium and simmer until liquid reaches to just below vegetables, about 5 to 8 minutes.

Add broth and simmer 5 minutes. Stir. Bring liquid to a boil.

Whisk in cornstarch mixture and boil for 30 seconds. Remove from heat. Strain sauce into another small saucepan. Season with salt and pepper to taste. Set aside.

Grill chicken breast over medium-high heat on grill or in grill pan on range top. Cook until browned, about 8 to 10 minutes. Turn breasts over and cook until done, about 5 to 8 minutes. Transfer to warmed platter.

TO SERVE:
Gently reheat sauce. Place breasts on individual plates. Scatter remaining strawberries over and around breasts. Spoon sauce over each breast. Serve with rice and vegetables of your choice.

Servings: 4
Source: The Berry Bible by Janie Hibler