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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
321
CALORIES
$2.25
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
Avocado Oil
2 tbsp avocado oil
Garlic
1 clove garlic
minced
Soy Sauce
1 tbsp soy sauce
Strawberries
2 cups strawberries
hulled and halved
Chicken Cutlets
4 whole chicken cutlets
Black Pepper
1/2 tsp black pepper
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
12g
CARBS
20g
FAT
20g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
SOYBEANS
WHEAT