Roasted Strawberry Balsamic Chicken with Tarragon

Season chicken cutlets evenly on all sides with sea salt, onion powder, and garlic powder.

Heat the olive oil in a 10 inches or larger cast-iron skillet over medium-high heat.

Add the seasoned cutlets to the heated skillet and sear for about 4 minutes per side until golden brown and fully cooked through, set aside.

Preheat the oven to 400 degrees F. Spread out the strawberry halves on a baking tray and roast for 10 minutes, until they slightly soften and their juices start to flow.

Add the roasted strawberries to the same skillet, followed by the minced tarragon.

Finally, pour in the balsamic vinegar and scrape up any bits stuck on the bottom of the pan.

Let the mixture simmer for 5 minutes, allowing the flavors to infuse.

Divide the cooked chicken cutlets onto individual plates and generously spoon over the warm roasted strawberry balsamic sauce. Serve while hot.