Gastrique is the French term for a thick, syrupy reduction sauce made from sugar, vinegar, and, often, fruit. Chicken broth balances its sweet-tart flavor. We loved the pungent Gorgonzola cheese here, but you might substitute your favorite blue cheese.
1 cup chopped strawberries
1/2 cup sugar
1/2 cup sherry vinegar
1/3 cup fat-free, less-sodium chicken broth
1/4 teaspoon ground coriander
1/4 cup (1 ounce) crumbled Gorgonzola cheese
2 teaspoons fresh thyme leaves
2 ounces prosciutto, chopped
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
To prepare sauce, place strawberries in a small, heavy saucepan; partially mash with a fork. Stir in sugar, vinegar, broth, and coriander; bring to a boil. Reduce heat, and simmer until reduced to 2/3 cup (about 30 minutes), stirring occasionally. Strain mixture through a sieve over a bowl; discard solids.
To prepare chicken, combine cheese, thyme, and prosciutto in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; spoon 3 tablespoons cheese mixture into each pocket.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 4 minutes or until done. Serve with sauce.
Wine note: If you haven't tasted Soave in awhile, it's time to get reacquainted with this northern Italian white. Quality examples like Inama Vin Soave 2006 ($15) have the body to handle fish or white meats, like the preceding chicken dish. Soave's generous acidity can match the vinegary gastrique, while the herbal and citrus nuances lift the coriander. —Jeffery Lindenmuth
Excellent recipe. I'd recommend saving the solids when straining the sauce. They made a wonderful sweet-tart strawberry jam on toast the following day.
Like some of the other readers, I had to cook the chicken a bit longer before it was done.
This was restaurant quality food! I made this for my mother and I the other day and we about fell over it was so good. I paired it with Roasted Thyme Red Skin Potatoes, but I think I'd do raosted Cauliflower next time. The chicken was to die for!!! I certainly will be making this again. And aside from the half hour cook time on the gastrique (which is so worth it), the chicken was super easy. The only thing I would do different next time is to pound the chicken down flat and even, then fold it over the stuffing and pin it with toothpicks, and broil or bake it. I had a hard time getting my big fat breast to cook evenly (or at least use a lid).
I loved the idea of using fresh fruit for a sauce, and this recipe didn't disappoint me! I used turkey bacon instead of prosciutto because it is what I had on hand. My husband hates blue cheese, but didn't seem to mind the Gorgonzola. I served it with whole wheat cous cous with lemon zest and a spinach salad.
I thought this was very good. Like one other reviewer I substituted bacon for the prosciutto and I also had no sherry vinegar so I used half balsamic vinegar and half cooking sherry. It turned out great, although I also had to zap it in the microwave to finish the cooking. I thought the amount of sauce was perfect. I can't wait to try this with boneless pork chops or tenderloin
This dish was delicious. The only problem I had was getting my chicken cooked all the way through--I popped it in the microwave for 30 seconds at the very end to make sure the middle was cooked. I might try baking this dish in the future, particularly if I wanted to make it for company and have all of the chicken breasts done at once. In any case, make the dish--you won't regret it.
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