Move over little shortcake! These strawberries have found a new patch! Spring Chicken Breasts really come together to create a new take on how to use these beloved berries. Just imagine… the succulent juiciness of fried chicken lying in a sweet, tangy strawberry sauce… well, let’s just say you will have this little medley stuck in your head for the foreseeable future. So, just let it be and watch your new favorite dish, Spring Chicken Breasts, come together. It will make you want to twist and shout!
Ingredients
- 1 tablespoon olive oil
- 2 chicken breasts, boneless and skinless
- 1/2 teaspoon sea salt
- 1/4 cup strawberry jam
- 1 tablespoon balsamic vinegar
- 1 tablespoon water, plus more to taste
- 1/4 cup fresh basil leaves, plus more to taste, finely chopped
- 2 tablespoons goat cheese, optional, crumbled
- 1/4 cup fresh strawberries, optional, sliced
Directions
Step 1 –In a medium skillet over medium-high heat, add the olive oil.
Step 2 –Season both sides of the chicken breasts with the salt.
Step 3 –Add the chicken breasts to the oil and cook until a golden crust forms on the bottom, about 4-5 minutes.
Step 4 –While the chicken breasts are frying, in a small bowl, whisk the strawberry jam, the balsamic vinegar, and the water together.
Step 5 –Flip the chicken breasts.
Step 6 –Pour the strawberry mixture over the top of the chicken breasts and nestle them into the sauce, while scraping up the brown bits on the bottom of the skillet.
Step 7 –Cook the chicken breasts until a golden crust forms on the other side and they reach an internal temperature of 165 degrees F, about 4-5 minutes.
Step 8 –Reduce the heat of the skillet and bring the strawberry sauce to a simmer until it has reduced and thickened, about 2-3 minutes.
Step 9 –Stir the basil into the sauce mixture and simmer, about 1 minute.
Step 10 –Plate the chicken breasts and top with the strawberry sauce.
Step 11 –Garnish the chicken breasts with the goat cheese, the extra basil, and the strawberries.
Step 12 –Serve.
