Recipe: Strawberry Chicken (chicken breasts, cider, ginger, and fresh strawberries)

STRAWBERRY CHICKEN

4 boneless, skinless chicken breasts
Dash paprika
Lemon pepper, to taste
1/2 cup apple cider (125 mL)
1/2 cup chicken broth, real or from bouillon cube (125 mL)
1/4 teaspoon dried, crushed basil (1 mL)
Dash chili powder
1 teaspoon fresh garlic, chopped (5 mL)
1/2 teaspoon fresh ginger root, grated (2 mL)
2 cups strawberries, sliced (500 mL)
1 tablespoon Cointreau orange liqueur (15 mL)
1/4 cup apple cider (50 mL) mixed with 1 tablespoon cornstarch (15 mL) and set aside
cooked rotini pasta (for serving)

Sprinkle both sides of chicken breasts with paprika and lemon pepper.

Spray a non-stick pan with cooking spray and heat on high. Brown both sides of chicken, about 3 to 5 minutes.

Add apple cider and broth, as well as basil, chili powder, garlic and ginger. Heat to boiling. Cover and reduce heat to simmer. Turn chicken pieces over several times while cooking, covered, until meat is tender and juices run clear when pierced with a fork.

During the last 5 minutes of cooking, add strawberries, Cointreau and cornstarch mixture, whisking until sauce is smooth and thickened.

Serve over rotini pasta.

Serves 4
Source: Chicken Farmers of Ontario