Strawberry Week continues with a main dish that combines sweet strawberries with the gentle flavor of tarragon and the savory goodness of a handful of sliced shallots.
As usual, I made this one up as I went along. If I’d planned ahead I would’ve picked up fresh tarragon but the dry stuff worked fine here. The chardonnay bottle was already open so I used it but a sweeter wine might be a better choice.
- Boneless Skinless Chicken, I used six breasts but use what you like
- Strawberries, at least half a pound
- Shallots, 2 or 3
- Butter, 3 or 4 tablespoons
- Olive Oil, I used extra light because I didn’t want the flavor of extra virgin to overpower the berries
Sugar, 2 or 3 tablespoons
- White Wine
- Raspberry Flavored Vinegar
Pound the chicken to a uniform thickness. The plastic bag contains the mess nicely and is a lot easier than wax paper.Slice the shallots into thin rings.Rinse the strawberries and slice them into halves or thirds.Heat the butter and olive oil over medium high heat. Add the shallots and cook, stirring occasionally, until they shallots start to brown a bit.Add the chicken and season with salt and pepper. Let it cook until the underside is browned and it comes up easily with a spatula.Turn the chicken and spinkle it with tarragon and sugar. Let it cook until the second side begins to brown.Add about a cup of wine and a couple tablespoons raspberry vinegar. I really never measure this step so I’m guessing on the amounts. Just pour some in and see if it looks right.
Scrape up any stuck, brown bits from the bottom of the pan and reduce the heat to medium low.Add the strawberries.Cook over medium-low heat until the berries are soft and the sauce has reduced and thickened. Stir and flip the chicken occasionally.Arrange the chicken on a platter and pour the strawberry/shallot mixture over the top.Garnish with a couple of fresh berries and serve. We piled it over a plate of steamed jasmine rice. What would you serve with it?