I know what you’re thinking. There is no way these two things can go together. That’s what I used to think too, the first time I had heard of it. I was 15 and working at my first job, a small town restaurant in Tomahawk, WI. I never would have imagined it would become my all-time favorite food for several years. Since then, I’ve moved 1500 miles from that restaurant and have desperately searched online for the recipe, finding nothing. Eventually I got adventurous and decided to recreate it myself from memory. Here is my version of the strawberry chicken recipe. It’s great for fall, and cheap and simple to make. If you want to try something new, try strawberry chicken!
This recipe is for 2.
Ingredients:
· White wine (I usually use whatever cheap Pinot Grigio I can get my hands on)
· 2 chicken breasts (approximately ½ lb. each)
· 1 container of 16 oz. frozen sliced strawberries with sugar, thawed
· Brown and wild rice (I used the 8.8 oz. Uncle Ben’s packet that microwaves in 90 seconds)
· Oregano and black pepper (optional)
1. Heat 1 cup of wine on medium heat in a medium pan
2. Add chicken breasts to pan and cook for 15-20 minutes, flipping halfway through. Chicken should be fully cooked (If the bottom of the pan begins to dry out, add enough wine to cover the bottom of the pan)
3. Add strawberries to pan and cook for 5 minutes, occasionally stirring. Meanwhile, microwave rice and divide onto two plates
4. Place chicken breasts on top of rice and pour strawberry sauce over the chicken.
5. Season with oregano and black pepper.
Photo by Sarah Lafffin