Grilled Chicken with Strawberry & Peppercorn Sauce

4 servings

Ingredients

  • 4 – 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.

Description

  1. Heat saucepan with olive oil on medium heat, add shallot and cook for 3 minutes.
  2. Add sugar and peppercorns, stir for 10 seconds, add vinegar, red wine and raspberries; reduce for 3 minutes.
  3. Add demi-glaze, cook slowly for 3 more minutes, take from heat and add the cold butter.
  4. Grill or BBQ chicken breasts, cook asparagus al dente.
  5. Arrange chicken and asparagus on plate. Pour sauce over the chicken and garnish with rosemary.