Strawberry Chicken
Freshen up your chicken with some fruit. The balance between Savory & Sweet is spot on.
Freshen up your chicken with some fruit. The balance between Savory & Sweet is spot on.
- Carbohydrate 32.7774 g
- Cholesterol 136.88 mg
- Fat 11.1054000014473 g
- Fiber 2.02666666666667 g
- Protein 55.1713333333333 g
- Saturated Fat 1.88138000019985 g
- Serving Size 1 1 Serving (376g)
- Sodium 2480.05083805139 mg
- Sugar 30.7507333333333 g
- Trans Fat 1.0802150000392 g
- Calories 458 calories
Step-by-step
- In a large skillet heat your oils-
- Place Flour, Salt, Pepper and the Chicken into a large Zip closed baggie
- Shake lightly to coat- Remove with tongs and place into hot skillet- cook 3 mins on each side or until the internal temp is 165°-
- In a bowl place your quartered strawberries along with 2-3T of Balsamic Glaze or just enough to lightly coat. Then add the basil and feta- lightly toss again.
- To Serve- Spoon the mixture evenly over breast- then drizzle additional Balsamic Glaze over the top-
Traditional chicken piccata relies on briny capers and sharp citrus to cut through rich poultry, but this preparation trades citrus for stone fruit and berries to achieve a different dynamic. Combining fruit with poultry is an ancient technique found across Mediterranean and Middle Eastern trade routes, where cooks used sweet elements to balance gamey or neutral proteins.
- Coat chicken breasts thoroughly inside a sealed bag to ensure the flour layer acts as an even moisture barrier during pan-searing.
- Monitor the internal temperature with a digital thermometer and remove the meat the exact moment it hits 165 degrees Fahrenheit to prevent dry texture.
- Toss quartered strawberries gently with balsamic glaze just before plating; the acid will break down cellular walls and cause undesirable mushiness if left to sit too long.
- Chiffonade the basil leaves by rolling them tightly before slicing to minimize bruising and preserve volatile aromatic oils.
Balancing high-acid reductions like balsamic vinegar against the natural sugars in berries creates a complex palate response without needing heavy cream bases. Acid acts as a palate cleanser, resetting receptors between bites of protein.
