- 2 (8 oz) boneless, skinless chicken breast
- salt and pepper
- 1 tsp dried rosemary (or chopped fresh)
- 1 clove garlic
- 1 tsp olive oil
- 1 cup sliced fresh strawberries
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
Place chicken in zip-top bag and pound to 1/4" thickness. Sprinkle chicken with salt and pepper. Rub with rosemary and garlic. Heat oil in nonstick skillet over medium-high heat. Cook chicken in hot oil 2-3 minutes per side or until done. Remove from skillet.
Add strawberries, vinegar, and honey to skillet. Cook 6 minutes or until sauce is slightly thickened, stirring occasionally.
Top each chicken with half of sauce. Makes 2 servings.