Author: Canadian Living

from Times Columnist June 22 2008 - Erik Akis

  • Portion size 4 servings
  • Credits : Pat Hannah

Ingredients

  • 4 6 oz boneless skinless chicken breasts
  • 2 tablespoons vegetable oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon finely chopped fresh vinegar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon dried tarragon
  • 1 cup chicken stock mixed with 2 tsp cornstarcch
  • 1 cup thinly sliced fresh strawberry

Method

Brush chicken with oil, season to taste with salt and pepper. Place vinegar, shallots,ginger,brown sugar & tarragon in small pot & bring to simmer over med-high heat. Simmer til vinegar reduces by about 1/2 & becomes syrupy. Add stock/cornstarch mixture, return to simmer, & simmer 3-4 minutes. While sauce comes to simmer, grill chicken @ med-high heat for 3-4 minutes per side, or until cooked through. When sauce has simmered 3-4 minutes, mix in strawberries, cook 2-3 minutes more or until strawberries have softened slightly. Divide chicken among plates, spoon over the sauce and serve
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Food

Grilled Chicken with Strawberry Balsamic Sauce

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