Chicken in Balsamic Strawberry Sauce

Clever Creations Recipe Contest Winner

Serve this over cooked orzo pasta or white rice. Enjoy!


1/3 cup BARENGO Balsamic Vinegar
1/3 cup fig preserves or spread
1-2 Tbsp. prepared pesto 
1/4 tsp. black pepper
1 cup frozen unsweetened strawberries, thawed
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1/4 tsp. salt (or salt to taste)
1 Tbsp. olive oil
1/2 cup dry white wine (e.g., Pinot Grigio)


In a small mixing bowl, stir together balsamic vinegar, fig preserves, prepared pesto and black pepper. Add strawberries and coat with balsamic mixture. Set aside. Pound chicken breast halves to approximately 1/2 inch thickness and sprinkle with salt. In a large skillet, heat oil over medium heat. Add chicken to skillet and cook for 3 minutes on each side. Add wine to skillet and cook chicken for another 2-3 minutes or until chicken is fork tender. Remove chicken from skillet. Add strawberry mixture to skillet and bring to a boil over medium heat, stirring often. Reduce heat and simmer for 1 minute. Turn off heat. Return chicken to skillet and glaze chicken in sauce. 

Makes 4 servings.

Total preparation and cook time: 25 minutes 

Submitted by Anna G. of Austin, TX


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Chicken in Balsamic Strawberry Sauce
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