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Chicken Cutlets with Strawberry Balsamic Reduction

This recipe involves pan seared chicken cutlets bathed in a rich and flavorful strawberry balsamic reduction infused with fresh tarragon. Marinating the chicken intensifies its savoriness, while the hint of sweetness in the sauce beautifully complements its aromatic essence.
3
50 min
TOTAL TIME
432
CALORIES
$2.98
PER SERVING
Chicken Cutlets with Strawberry Balsamic Reduction
Ingredients
9 INGREDIENTS
4 SERVINGS
Sugar
2 tsp sugar
Fresh Tarragon
2 tbsp fresh tarragon
chopped
Balsamic Vinegar
2 tbsp balsamic vinegar
Chicken Cutlets
4 whole chicken cutlets
Avocado Oil
2 tbsp avocado oil
Garlic
1 clove garlic
minced
Soy Sauce
1 tbsp soy sauce
Black Pepper
1/2 tsp black pepper
Strawberries
2 cups strawberries
hulled and halved
Directions
6 STEPS
30 min
PREP TIME
20 min
COOK TIME
50 min
TOTAL TIME
1
In a bowl, combine the chicken cutlets, soy sauce, minced garlic, and black pepper. Ensure the chicken cutlets are well coated and marinate for at least 30 minutes.
2
Heat the avocado oil in a large cast-iron skillet over medium-high heat.
3
Add the marinated chicken cutlets to the skillet and cook each side for about 4 minutes or until they turn golden brown and completely cooked. Transfer the cooked chicken to a plate and set aside.
4
In the same skillet, add the halved strawberries, sugar, chopped tarragon, and balsamic vinegar. Stir the mixture well to scrape off any caramelized bits from the bottom of the skillet.
5
Let the strawberry mixture simmer for about 5 minutes or until it reduces to a slightly thick sauce.
6
To serve, spoon the strawberry balsamic reduction over the cooked chicken cutlets.
Health Info
Macros
13g
CARBS
26g
FAT
31g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
SOYBEANS
WHEAT