Grilled Chicken Breasts with Strawberry Red Wine Balsamic Sauce

Grilled Chicken Breasts with Strawberry Red Wine Balsamic Sauce
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  1. 1 package (16 ounces or 3 cups) Driscoll's Strawberries, divided
  2. 4 teaspoons light olive or vegetable oil, divided
  3. 2/3 cups sliced shallots
  4. 1 clove garlic, pressed or chopped
  5. 1 small bay leaf
  6. 1/2 teaspoons dried thyme leaves
  7. 2 tablespoons balsamic vinegar
  8. 1/3 cups red wine
  9. 3/4 cups chicken broth
  10. 1 1/2 teaspoons cornstarch
  11. 2 teaspoons cold water
  12. Salt and pepper, to taste
  13. 4 skinless, boneless chicken breasts (4 to 5 ounces)
  1. Hull and slice strawberries. Set aside.
  2. Heat 2 teaspoons oil in a small saucepan over medium-high heat.
  3. Add shallots, garlic, bay leaf and thyme and stir until lightly browned, 2 to 3 minutes.
  4. Add 3/4 cup sliced strawberries and cook for 1 minute, stirring constantly. Add balsamic vinegar and simmer 1 minute.
  5. Add wine and simmer until liquid is reduced to about half.
  6. Add broth and simmer 5 minutes. Whisk cornstarch and water together. Add mixture to saucepan and boil for 1 minute, stirring until thickened. Strain sauce and season with salt and pepper. Reheat just before serving.
  7. Coat chicken with remaining 2 teaspoons oil; season lightly with salt and pepper.
  8. Grill or broil 4 to 5 minutes per side, until internal temperature is 170°F.
  9. Serve chicken surrounded by remaining sliced berries and warm strawberry sauce.