Strawberry Balsamic Chicken Recipe

In a medium bowl stir together the yogurt 1/2 cup balsamic vinegar sugar pepper cinnamon and salt. Place chicken breast halves in a shallow baking dish and pour the sauce over them. Refrigerate for 1 hour turning chicken over half way through.

Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts and place them into the hot oil. Quickly brown the chicken on both sides then reduce the heat to medium-low cover and cook until chicken is no longer pink and juices run clear about 15 minutes. Remove from heat and let rest for 3 minutes.

While the chicken is cooking transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries and slice thinly so they will fan nicely. Set aside.

Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar finish the dish off with an artful drizzle.