Strawberry Chicken recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes


3 skinless, boneless chicken breast halves
2 tablespoons white wine
1 tablespoon crushed dried rosemary
1 tablespoon vegetable oil
½ cup chopped fresh strawberries
½ cup strawberry yogurt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
salt and ground black pepper to taste

Nutrition Info

224.1 calories
carbohydrate: 11.7 g
cholesterol: 64.5 mg
fat: 7.6 g
fiber: 1.6 g
protein: 24.8 g
saturatedFat: 1.7 g
servingSize: -
sodium: 72.5 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -


  1. Place the chicken breasts into a shallow bowl, and drizzle with white wine, sprinkle with rosemary. Refrigerate for at least 1 hour.

  2. Heat the vegetable oil in a skillet over medium-high heat, and remove the chicken from the marinade, shaking off excess marinade. Retain the marinade. Place the chicken breasts into the hot oil, and brown on both sides, about 5 minutes per side. Set the chicken breasts aside.

  3. Place the strawberries and strawberry yogurt in a blender, and pulse several times to puree. Pour the strawberry mixture into the skillet and stir in the marinade, cinnamon, nutmeg, and lemon juice. Bring to a boil, scraping up and dissolving any brown flavor bits from the bottom of the skillet. Lay the chicken breasts into the strawberry sauce, cover, and simmer over medium-low heat until the chicken is no longer pink inside, about 20 minutes. An instant-read thermometer, inserted into the thickest part of a breast, should read 160 degrees F (70 degrees C). Stir occasionally while simmering.

Recipe Yield

3 servings

Recipe Note

Inspired by a blackberry chicken recipe and at the request of my roommate, this was an experiment that turned out FANTASTIC! Great if paired with a glass of Riesling or your other favorite white wine!

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