Strawberry & Basil Chicken
This is just what I need after a long, cold winter to remind me of how alive food can be. Luscious strawberries, herbaceous basil, and unctuous balsamic glaze are natural together, and will awaken your taste buds from their wintery slumber.
2 cups balsamic vinegar
¼ cup sugar
3-4 large chicken breasts
3 tbsp olive oil
3 garlic cloves crushed
1/2 tsp sea salt
1/2 tsp pepper
2 cups chopped fresh strawberries
1 cup chopped fresh basil
Begin by making the balsamic glaze. Pour the vinegar and sugar into a small sauce pot, bring to a boil, reduce to a simmer, and allow to reduce until it has the consistency of maple syrup. It should take around 20 minutes.
Heat a large skillet to medium heat. Add olive oil and garlic, cook for 2 minutes or until fragrant.
Pound the breasts to make them a bit thinner, approximately 1 inch. Salt and pepper each side, add to pan. Cook for 3-5 minutes per side (until golden brown and cooked through). Set aside.
Meanwhile, prepare the topping. Toss together strawberries, basil, balsamic glaze, and 1 tbsp olive oil. Top each chicken breast with strawberry mixture, and salt and pepper to taste. Add additional balsamic glaze or balsamic if needed. Serve immediately.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.