Strawberry Chicken
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
399
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).