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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Inspired by a blackberry chicken recipe and at the request of my roommate, this was an experiment that turned out FANTASTIC! Great if paired with a glass of Riesling or your other favorite white wine! Ingredients:
3 skinless, boneless chicken breast halves |
2 tablespoons white wine |
1 tablespoon crushed dried rosemary |
1 tablespoon vegetable oil |
1/2 cup chopped fresh strawberries |
1/2 cup strawberry yogurt |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 tablespoon lemon juice |
salt and ground black pepper to taste |
Directions:
1. Place the chicken breasts into a shallow bowl, and drizzle with white wine; sprinkle with rosemary. Refrigerate for at least 1 hour.
2. Heat the vegetable oil in a skillet over medium-high heat, and remove the chicken from the marinade, shaking off excess marinade. Retain the marinade. Place the chicken breasts into the hot oil, and brown on both sides, about 5 minutes per side. Set the chicken breasts aside.
3. Place the strawberries and strawberry yogurt in a blender, and pulse several times to puree. Pour the strawberry mixture into the skillet and stir in the marinade, cinnamon, nutmeg, and lemon juice. Bring to a boil, scraping up and dissolving any brown flavor bits from the bottom of the skillet. Lay the chicken breasts into the strawberry sauce, cover, and simmer over medium-low heat until the chicken is no longer pink inside, about 20 minutes. An instant-read thermometer, inserted into the thickest part of a breast, should read 160 degrees F (70 degrees C). Stir occasionally while simmering.
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