Chicken in Strawberry Sauce

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Chicken breasts browned and then braised with onion, carrot, cider vinegar and broth, with chopped strawberries added at the end and the sauce reduced around them. Twenty minutes, four servings.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Colombian

Keyword: breasts in strawberry sauce, chicken breast in strawberry sauce

Servings:

Calories: 97kcal

Author: Angela Giraldo

Ingredients

4 chicken breast fillets
1 onion chopped
1 carrot chopped
250 g strawberries chopped
2 tablespoons apple cider vinegar
8 tablespoons chicken broth
Salt and pepper
Oil a little, for the pan

Instructions

Heat a little oil in a skillet over medium heat.
Season the breasts with salt and pepper, lay them in the skillet and brown them on both sides. Lift them out and set them aside.
Chop the onion and carrot and brown them in the same pan. When they are ready, return the breasts and pour the vinegar and the chicken broth over them.
Cover the skillet and cook for a few minutes more, until the chicken is tender.
Chop the strawberries and add them to the pan. Carry on cooking for a few minutes, this time uncovered.
When the sauce has reduced, taste it, adjust the salt and serve.

Notes

The strawberries go in last and stay in the pan for minutes rather than longer. They are not being cooked into a jam: they soften, give up their juice into the broth and vinegar, and hold their shape. Left in too long they collapse and the sauce turns pink and uniform. The pan is uncovered for that final stage and that is deliberate, because reducing is the point. Covered, the liquid has nowhere to go and the sauce stays thin. Two tablespoons of cider vinegar against 250 grams of strawberries is what keeps this savoury. Strawberries with chicken sounds like a dessert until the vinegar is in the pan, and then it reads as a sweet and sour sauce, which is what it is.

Nutrition