Tis the season of strawberries. This is AWESOME! The Boy and I love strawberries, pecans and chicken in a salad, so I decided to marry the threesome in a skillet with a spritz of olive oil. Hot!
You can make your own balsamic dressing using strawberry preserves, but I like this dressing for two reasons. 1. It tastes yummy, and 2. It’s easier. Slice up a few fresh strawberries for garnish. Cut up as many as you like. I sliced four big berries.
Put a spritz or two of EVOO in a hot skillet. I use the Misto; great calorie saver. Cook the chicken for about 10 minutes; browning on both sides. Add some more squirts of the EVOO. While the chicken is cooking, roughly chop up a handful of pecans and one shallot. You can leave the pecans whole, but I think they go further if you chop them up.
Add a teaspoon of cornstarch, the pecans, the shallot, and about 1/4 cup of the strawberry balsamic dressing. Cook for another 10-15 minutes over medium heat, or until chicken is done. Keep adding EVOO, as needed. Hell! You can add a little Framboise to help the mixture from sticking to the pan. Whatever makes you happy. Live wild!
Time to get dressed for the wedding. Plate the chicken and add a few fresh strawberry slices. Top it with a spoon full of pecan and shallot mixture. Get fancy! Tie it up with a big bow by drizzling balsamic glaze over all of it. Oh yes! Sexy.
Secret Ingredient: Pair this chicken with a Lindemans Frambois. Serving for guests? Add sliced strawberries in the glass.
Please share your ideas because this girl likes to eat.
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