Grilled Chicken Breasts with Warm Balsamic Strawberries Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 - 3 oz. boneless skinless chicken breasts, pounded thin
  • - juice of 1 lemon
  • 2 teaspoons - extra virgin olive oil
  • 2 cloves - garlic, minced
  • 1 1/2 tablespoons - chopped fresh tarragon
  • 1/4 teaspoons - kosher salt
  • - freshly ground pepper
  • 1/2 cups - warm balsamic strawberries, recipe below
  • - minced fresh chives, optional
  • Warm Balsamic Strawberries
  • - refrigerated butter-flavor cooking spray
  • 2 tablespoons - minced red onion
  • 2 tablespoons - minced fresh chives
  • 1 tablespoons - dry red wine
  • 2 tablespoons - balsamic vinegar
  • - freshly ground pepper
  • 2 cups - sliced fresh strawberries
  • Directions:

    For chicken:
    1. Place the chicken breasts in a shallow dish. In a small bowl, combine the lemon juice, oil, garlic, tarragon, salt and pepper. Pour over the chicken and marinate for 30 minutes in the refrigerator.

    2. When ready to cook, preheat a grooved nonstick grill pan. Remove the chicken from the marinade and pat dry with paper towels. Cook 4-5 minutes per side, until the juices run clear when the chicken is pierced with the tip of a knife.

    3. Serve at once with 2 tablespoons of strawberries and drizzle a bit of the liquid around the edge. Decorate with chives (if using).

    For strawberries:
    1. Coat a nonstick skillet with cooking spray.

    2. Sauté the onion over medium heat until wilted.

    3. Add the chives, wine, vinegar and pepper and simmer for 2 minutes.

    4. Add the strawberries and cook for another 3 minutes. They should keep their shape, but the flavors should blend.

    Brief Description

    Savory dish that is simple to make in your own home.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 45 min
    Cook Time: 12 min


    If you make the full recipe, you'll have some leftover berries. Refrigerate them and serve them the next day with grilled fish or add them to a tossed green salad.

    You could also use sliced peaches, plums or nectarines in place of the strawberries.

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    Posted On:

    July 27, 2014

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