Here’s a fruit-flavoured recipe, courtesy of B.C. Strawberries, to continue enjoying the last days of summer with before it completely slips away from us.
Grilled chicken with strawberry and peppercorn sauce
Yield: 4 servings
4 to 6 oz chicken breasts
3 cups strawberries, fresh or frozen
1 tsp shallots
1 tbsp granulated sugar
3 tbsp extra virgin olive oil
2.5 tbsp balsamic vinegar
5 tbsp red wine
5 tbsp demi-glace (available at speciality deli’s or Knorr Swiss mix)
1 tbsp butter
24 asparagus tips
rosemary sprigs for garnish
Heat saucepan with olive oil on medium heat, add shallots, and cook for 3 minutes.
Add sugar and peppercorns, stir for 10 seconds, add vinegar, red wine and raspberries; reduce for 3 minutes.
Add demi-glaze, cook slowly for 3 more minutes, take from heat and add the cold butter.
Grill or barbecue chicken breasts, cook asparagus al dente.
Arrange chicken and asparagus on plate.
Pour sauce over the chicken and garnish with rosemary.