BC Wine Pairing: Sauvignon Blanc or Gamay Noir
Total Time: 40 Minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
4 six oz chicken breasts
3 cups BC strawberries, fresh or frozen
1 tsp. shallots
1 Tbsp. granulated sugar
3 Tbsp extra virgin olive oil
2.5 Tbsp. balsamic vinegar
5 Tbsp red wine
5 Tbsp demi-glace (available at speciality deli’s or Knorr Swiss mix)
1 Tbsp butter
24 asparagus tips
Rosemary sprigs for garnish
How to Make:
Heat saucepan with olive oil on medium heat, add shallot and cook for 3 minutes.
Add sugar and peppercorns, stir for 10 seconds, add vinegar, red wine and strawberries; reduce for 3 minutes.
Add demi-glaze, cook slowly for 3 more minutes, take from heat and add the cold butter.
Grill or BBQ chicken breasts, cook asparagus al dente.
Arrange chicken and asparagus on plate. Pour sauce over the chicken and garnish with rosemary.