Strawberry Sauce Chicken Food

STRAWBERRY SAUCE

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

ALMOND CHICKEN & STRAWBERRY-BALSAMIC SAUCE

Steps:

• In a shallow dish, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and turn to coat. , In a large nonstick skillet, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened., Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.

BARBECUED STRAWBERRY CHICKEN

Steps:

• Preheat oven to 350°. In a large ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan. In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender, about 1 minute., Stir in barbecue sauce, brown sugar, vinegar and honey. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes. Return chicken to pan. Bake until a thermometer reads 165°, 12-15 minutes. Stir in strawberries.

STRAWBERRY CHICKEN

Steps:

• 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.

STRAWBERRY SAUCE

Steps:

• In a medium bowl, mix together the strawberries, sugar, zest and salt to coat well. Cover and allow to rest for 1 hour.
• Add the mixture to a blender and puree until smooth.

STRAWBERRY SAUCE CHICKEN

Steps:

• Place boiled chicken on a serving platter and keep warm.
• In a blender mix together the nectar, cornstarch, lemon juice, strawberries and sugar (if desired). Pour mixture into a saucepan and bring to a boil over medium heat. Cook, boiling, for 1 minute. Serve hot over reserved chicken.

ALMOND CRUSTED CHICKEN WITH A STRAWBERRY BALSAMIC SAUCE

Steps:

• Preheat the over to 350. In a food processor, process almonds for 1-2 minutes to a chunky bread crumb consistency. Set aside.
• Lightly pound chicken breast into 1/2" - 1" pieces. The easiest way to do this is to cover the chicken breast with saran wrap using the smooth side of a kitchen mallet.
• Dip chicken into a bowl containing the egg white, followed by dipping the chicken into the almond mixture. Coat each chicken breast with almond crumbs on each side. Place is a glass baking dish. Bake chicken for 30-35 minutes.
• For the strawberry sauce, combine the strawberries, sugar, and balsamic in a food processor. Place strawberry mixture in a stove top pan and add chicken broth, cornstarch and rosemary. Bring to a low boil and then reduce heat. Simmer for 5 minutes.
• Top tender chicken breasts with the strawberry balsamic sauce and garnish with extra fresh rosemary. Bon Appetit!

STRAWBERRY BASIL CHICKEN

Steps:

• Begin by heating a large skillet to medium heat.
• Prepare your chicken breasts: you may need to pound the breast to make them a bit thinner, mine were approximately 1 inch. While the skillet is heating up, marinate the chicken with garlic and balsamic vinegar.
• Add oil to the pan. Cook for 3-5 minutes per side (until golden brown, but cooked through). Set aside.
• Meanwhile, prepare the topping. Toss together strawberries and basil. Top each chicken breast with strawberry mixture, and salt and pepper to taste. Add additional balsamic vinegar or balsamic glaze* if desired. Serve immediately.

STRAWBERRY CHICKEN

Steps:

• In a shallow 3-qt casserole, mix tomato sauce, jam, vinegar, chili powder, thyme and ginger.
• Rinse chicken and pat dry; add to sauce and turn to coat. Bake in a 400° oven, basting occasionally, until meat near bone is no longer pink; cut to test after 45 minutes of baking. Salt to taste.
• Spoon rice on to a platter. Top with chicken, sauce, and onions.

CHICKEN WITH STRAWBERRY SAUCE

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Prepare the chicken breasts for baking, using a non-stick cooking spray on a baking pan. Pat the meat dry.
• 3. Lightly sprinkle chicken with salt and pepper.
• 4. Bake chicken for 20 minutes on one side.
• 5. While chicken bakes, mix cornstarch, sugar, nutmeg, pepper with 1/2 cup of water. Mix well.
• 6. Add strawberries and wine to sauce. Bring to a boil.
• 7. Once sauce is boiling, reduce heat, simmer about 5 minutes then add the mint.
• 8. When the chicken had baked for 20 minutes, turn it over and sprinkle lightly with salt and pepper and continue to bake for 15 - 20 more minutes, until internal temperature reads 165 degrees F.
• 9. When chicken is 165 degrees F, brush with SOME of the sauce (I use 1/4 or less) and continue to bake for 5 - 7 more minutes.
• 10. Spoon more of the sauce over and serve. (I think white rice or wild rice is perfect under this!)
• 11. Any left over sauce (we always have some) can be served over ice cream (hey, it's no weirder than over chicken!). We are also going to try it over baked brie.

KETO STRAWBERRY SAUCE

Steps:

• Remove green stems from fresh strawberries and cut into quarters. Place strawberries in a medium sauce pan. Add keto honey or sweetener and cook strawberries over medium heat stirring frequently, and cook until strawberries are soft and mixture is bubbly and thickened (about 5 to 10 minutes).
• Mash strawberries up with fork or potato smasher. You can use this strawberry syrup as is, or blend in a blender for a very smooth syrup or strain strawberries if desired. Makes 1 - 1 1/2 cups. Serving is 1/4 cup