- 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
- Place the chicken breasts into a shallow bowl, and drizzle with white wine; sprinkle with rosemary. Refrigerate for at least 1 hour.
- 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.
- 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.
05/03/2018
recipepes.com
Strawberry Chicken, recipe
PT15M
PT1H
5
455 calories
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