Strawberry Chicken

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Strawberry Chicken

Yield: 4


  • 4 boneless, skinless chicken breasts
  • dash paprika
  • lemon pepper to taste
  • 1/4 t dried, crushed basil
  • 1/8 t chili powder
  • 1/2 t fresh ginger root, grated
  • 1 clove fresh garlic, chopped
  • 1/2 cup chicken broth
  • 3/4 cup apple cider
  • 1 T cornstarch
  • 1 T orange juice
  • 2 cups fresh sliced strawberries


Season chicken with paprika and lemon pepper. Spray a nonstick pan with cooking spray and heat on high. Brown both sides of the chicken, approximately 3 to 5 minutes.
Add broth, 1/2 cup of apple cider, basil, chili powder, garlic and ginger and bring to a boil. Cover, reduce heat and simmer.
Turn chicken often while cooking. Cook until the chicken is tender and a thermometer inserted in the largest piece registers 165 degrees.
Mix cornstarch with remaining apple cider. During the last 5 minutes of cooking, add strawberries, orange juice and the cornstarch mixture, whisking until sauce is smooth and thickened.

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