Pan Seared Balsamic Strawberry Chicken and Brie

Pan seared chicken in a balsamic maple-dijon strawberry sauce with fresh summer strawberries and basil all cover in melted brie cheese!

Pan Seared Balsamic Strawberry Chicken and Brie

ingredients

• 6 strips bacon, cut into 1 inch pieces (optional)
• 4 (6 ounce) boneless skinless chicken breasts
• salt and pepper to taste
• 1 onion, diced
• 1 jalapeno, seeded and finely diced
• 2 cloves garlic, chopped
• 1/2 cup chicken broth (or water)
• 2 tablespoons balsamic vinegar
• 1/4 cup maple syrup (or honey)
• 2 tablespoons dijon mustard
• 2 tablespoons grainy mustard
• 1 tablespoon soy sauce (or tamari)
• 2 cups strawberries, hulled and sliced
• 2 tablespoons basil, sliced (optional)
• 8 ounces brie, sliced

directions

1. Cook the bacon in a large skillet and set aside, reserving 2 tablespoons of the bacon grease in the pan.
2. Season the chicken with the salt and pepper, add to the pan and sear until lightly golden brown, about 5-7 minutes per side, before setting aside.
3. Add the onion to the pan and cook at medium-high heat until tender, about 3-5 minutes before adding the jalapeno and garlic and cooking until fragrant, about a minute.
4. Add the broth and deglaze the pan by scraping the brown bits up off the bottom of the pan with a wooden spoon while the broth simmers.
5. Add the chicken, bacon, balsamic vinegar, maple syrup, mustards, soy sauce, and strawberries and simmer for 5 minutes, before mixing in the basil.
6. Sprinkle the brie over top, transfer the pan to the oven and broil until the cheese has melted, about 2 minutes, before enjoying!

Option: Omit the bacon and sear the chicken in 2 tablespoon oil.
Option: Omit the the jalapeno or replace it with sriracha to taste!
Option: Replace some or all of the maple syrup with fresh made strawberry jam for a more intense strawberry flavour!

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