Strawberry Balsamic Chicken

Strawberry Balsamic Chicken

39
CHEFSINGLEDAD 68

"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 1 h 20 m {{adjustedServings}} servings 454 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 667 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  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.
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Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 39

  1. 57 Ratings

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Ali
2/15/2006

Wish I could give this recipe 10 stars! It was sooooo good. I let the chicken marintate in the yogurt suace for 24 hours and it came out so moist and juicy. Also, to the sauce I added a splash of tabasco and garnished with a sprinkling of chili powder for some extra zing (I like spicy food). The cinnamon tasted so interesting in the sauce. Next time, I think I might try peach yogurt and serve it with a peach-mango chutney or something of that nature. Thanks so much for recipe, chef single dad! You rock!

Vikki
9/19/2011

Had been looking for a recipe 'Chicken with strawberries and cream' for year. This was the closest I found. I followed the recipe and then served with rice and a dollop of sour cream. PERFECT.

Diane
4/16/2009

This was an excellent recipe! I mashed freash stawberries into vanilla yogurt and I found that it really helped to bring out the flavor. Give the sauce lots of time to thicken so the flavour becomes concentrated.