Fresh and healthy, this Strawberry Mint Chicken is a perfect lunch or dinner option for Summer!
*I like to use chicken cutlets in this dish. Usually cutlets are a chicken breast cut into about three slices lengthwise. They're thin and cook super quick. The chicken in these pictures is a chicken breast half. I simply took two large chicken breast and sliced them in half lengthwise. They cook in about 5 to 6 minutes per side.
Strawberry Mint Chicken
Adapted from Taste of Home
- 4 (6 oz) chicken breasts halves OR 6 to 8 (3 oz) chicken cutlets*
- 1 cup fresh strawberries, chopped
- 1/2 cup (no sugar added) white grape juice
- 1/2 cup water
- 1 tablespoon white wine vinegar
- 1 tablespoon cornstarch
- 2 teaspoons chopped fresh mint
- 1 teaspoon agave nectar (optional)
- 1/8 teaspoon nutmeg
- salt & coarse ground pepper
- olive oil
- sliced green onion, for serving
Add the cornstarch, water, grape juice, vinegar, agave, nutmeg, and a sprinkling of salt and pepper to a saucepan. Whisk until smooth and put over medium heat. Stir in strawberries and bring to a boil. Simmer, uncovered, for 3 to 5 minutes, or until thickened and berries are soft. Remove from heat and stir in mint. Set aside.
Pat the chicken dry with a paper towel or kitchen towel. Using a pastry brush, brush a small amount of oil onto the chicken. Sprinkle with salt and pepper on both sides. Heat a grill pan or skillet over medium-high heat. Add chicken and cook on both sides, about *5 to 6 minutes a side (less for the cutlets 3 to 4 minutes per side), or until no longer pink. Remove chicken from the pan and move to a serving platter. Pour the sauce over the chicken and sprinkle with the green onions.