Chicken with Strawberry Chipotle Sauce
Chicken with Strawberry Chipotle Sauce
20 minutes
25 minutes
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Persian Lime olive oil
- 4 boneless, skinless chicken breasts (about 2 lb. total)
- freshly ground black pepper
- 3/4 teaspoon garlic powder
- Kosher salt
- 2 tablespoons chopped fresh cilantro, plus more for serving
- 16 oz. strawberries stemmed, halved, sliced, divided
- 3 jalapeños, seeded, chopped, divided
- 2 shallots, chopped, and divided
- 1/2 cup plus 1 tablespoon Fustini's Jalapeño Lime balsamic
- 1 chipotle chile in adobo, chopped, plus 1 tsp. adobo sauce
- 2 tablespoons BBQ sauce
- 2 tablespoons honey
Directions
- In a large skillet over medium heat, heat 1 tablespoon of olive oil. Pat chicken dry, season both sides with pepper, garlic powder, and 2 teaspoons salt. Add chicken to skillet and cook, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part registers 160°,, 7 to 8 minutes per side. Transfer chicken to a plate.
- Meanwhile, in a small bowl, toss cilantro, 1 cup strawberries, 1/3 cup jalapeñ,os, 2 tablespoons shallots, 1 tablespoon vinegar, and 1/2 teaspoon salt.
- In the same skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Cook remaining jalapeñ,os and shallots and a pinch of salt, stirring occasionally, until shallots start to soften, about 2 minutes. Add remaining 1/2 cup vinegar and stir to deglaze, scraping the bottom of the skillet. Stir in chile, adobo sauce, BBQ sauce, honey, and remaining strawberries. Cook, stirring occasionally, until the sauce has thickened and the strawberries have started to cook down about 7 to 8 minutes.
- Return chicken to skillet to heat through. Spoon strawberry salsa over. Top with cilantro.
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