Strawberry Balsamic Chicken

My nephew and his wife made this for Mother's Day dinner last year, and it was served with a side of riced cauliflower. Joe has been doing the grocery shopping, and it was time to add this colorful dish to our spring menu. We used the BEST balsamic we could get our hands on in Modena last year. 

STRAWBERRY BALSAMIC CHICKEN

===========================

4 boneless skinless chicken breast halves, trimmed

1 tablespoon olive oil

1/2 cup balsamic vinegar

1 tablespoon brown sugar

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons cool water

1 teaspoon cornstarch

1/2 jalapeno pepper diced if you like spicy flavors

1-1/2 cups Strawberries, cut in half or quarters

Directions

Preheat the oven to 375 Fahrenheit

Trim the chicken breast, salt and pepper both sides.

Heat olive oil in a skillet and brown both sides of the chicken.

Place browned chicken breasts on a baking sheet.

In a medium sauce pan mix the balsamic vinegar, brown sugar, Dijon 

mustard, salt and pepper. Heat on medium high and turn off.

Mix the water and cornstarch together in a small bowl and set aside.

Bring the balsamic vinegar mixture to a boil. Add the cornstarch and 

water mixture to the sauce pan and return to a boil. Boil until 

slightly thickened and remove from the heat.

Add the strawberries and the diced pepper to the sauce pan and mix.

Pour the balsamic sauce mixture over the chicken trying to cover the 

chicken completely.

Place the baking sheet in the oven and bake for 15 minutes on 375 

Fahrenheit. Optional: Once done, you can put the baking sheet under the 

broiler so the chicken and strawberries are slightly roasted.

We served the Strawberry Balsamic Chicken over a bed of cooked Quinoa.

Enjoy....my hubby gave it five stars (well six if he could)