Strawberry Balsamic Chicken |
|
 |
Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
Savory, sweet and simply divine. This stunning dish marries two amazing flavors in an amazing way, for easy but high-class food. Best when marinated for up to 24 hours in the fridge, but this recipe is designed for only an hour. Ingredients:
4 (8 ounce) containers strawberry yogurt |
1/2 cup balsamic vinegar |
1 tablespoon white sugar |
1 tablespoon ground black pepper |
1 teaspoon ground cinnamon |
1 teaspoon kosher salt |
4 skinless, boneless chicken breast halves |
2 tablespoons olive oil |
1 teaspoon lemon juice |
4 large strawberries |
2 teaspoons minced fresh parsley |
1 teaspoon minced fresh mint leaves |
1 tablespoon balsamic vinegar (optional) |
Directions:
1. In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
2. Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
3. While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
4. Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.
|
|