Rating: 4.5 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Maureen Callahan
Recipe by Cooking Light May 2009

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Yield:
4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

340 calories; fat 10.6g; saturated fat 4g; mono fat 3.4g; poly fat 1.8g; protein 32.5g; carbohydrates 27.9g; fiber 1g; cholesterol 92mg; iron 1.4mg; sodium 479mg; calcium 60mg.
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