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Strawberry Pecan Glazed Chicken

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!

Strawberry Balsamic Dressing, Photo by Jenny MacBethYou 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.

Chicken, Photo by Jenny MacBethPut 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.

Pecan Shallot Mixture, Photo by Jenny MacBethAdd 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!

Strawberry Pecan Glazed Chicken, Photo by Jenny MacBethTime 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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