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