Description
This easy weeknight meal will become a warm weather favorite. Together the strawberries and balsamic vinegar create a tangy and sweet glaze perfect for chicken and a side of spinach salad!
Ingredients
- 1 Tablespoon Shallot, Chopped
- ½ Tablespoons Garlic, Chopped
- 1 teaspoon Light Brown Sugar
- ½ cups Balsamic Vinegar
- 4 pieces Chicken Breasts, Boneless, Skinless, Thin Cut
- 1 teaspoon Kosher Salt
- 1 teaspoon Pepper
- FOR THE GLAZE:
- ¾ cups Balsamic Vinegar
- 3 Tablespoons Honey
- 1 Tablespoon Dijon Mustard
- ½ Tablespoons Garlic, Minced
- ½ Tablespoons Shallots, Minced
- 1 teaspoon Cornstarch
- 2 cups Strawberries, Stems Removed, Sliced
Preparation
Preheat oven to 375ºF (if you can marinate chicken, wait until ready to cook before preheating oven). In a small bowl, whisk together shallots, garlic, brown sugar, and balsamic vinegar.
Place chicken breasts in a glass or ceramic baking dish. Season with salt and pepper. Pour the marinade over. Turn chicken to coat. If you have the time, let the chicken marinate for up to 2 hours.
Place the chicken in the preheated oven (with the marinade) for 25 minutes.
Meanwhile, prepare the glaze. In a medium size sauce pan, combine balsamic vinegar, honey, mustard, garlic and shallots. Bring to a boil, stirring periodically. Then lower heat and let mixture simmer about 10 minutes, uncovered over medium heat.
After 10 minutes, you may find the mixture is still thin, not syrup-like in texture. In a small cup or bowl, add 1 tablespoon of water to the cornstarch and mix together. Then add it to the saucepan, whisking to combine. Let it simmer for another 2 minutes.
Add strawberries and let it simmer another 3 minutes. You will see the strawberries start to break down a bit. Remove from the heat.
Add baked chicken to a platter or a plate. Spoon the strawberry mixture over the chicken. Serve with greens such as spinach or kale.
