geek + red sox + cooking = peter ryan

For the second time this year I adapted this recipe for sauteed strawberry chicken. Beth had made her mom’s raspberry chicken recipe a couple times for me and it was delicious. As a fan of strawberries I said to myself “why not try something similar with strawberries” and after some searching around decided to give it a go. The rasberry chicken differed from the recipe I used as it involved baking and used a raspberry jam.

In the middle of summer I used fresh strawberries as opposed to the frozen. I hulled them but otherwise left them intact. The first time I tried this recipe I did use the pears but this go I didn’t get any at the market.

I wasn’t quite sure why the recipe asked for “2 lg. whole chicken breasts, cooked, deboned”. I used raw boneless chicken breasts which I split and cooked similarly to how I cooked the chicken in my sauteed italian chicken recipe.

The technique of using sauteed chicken plus mixing in a sauce in the same pan is an easy quick way to cook. The options for a sauce are limited by the imagination. I really enjoy using fresh fruit in these dishes and would like to try more.

In November once clementine season hits I’ll try something with that.

This entry was posted on Saturday, September 15th, 2007 at 11:51 am and is filed under cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.