Strawberry Tarragon Chicken

I made this recipe up as a new way to do chicken in our house. The tangy strawberry reduction sauce was a perfect marriage with the juicy and sweet Tarragon chicken. It was a perfect healthy, summer dinner!

Strawberry Tarragon Chicken

• 4-6 chicken breasts, frozen
• 1 Tbsp dried Tarragon
• 1 tsp lemon pepper
• 1/4 tsp garlic powder
• 2 Tbsp oil

Strawberry Reduction Sauce

• 1 cup ripe strawberries
• tiny pinch of salt 

In a pot of boiling water, boil frozen chicken for 10 minutes. Heat skillet to medium high and add oil. Sprinkle Tarragon, lemon pepper and garlic powder over chicken on both sides. Fry chicken breasts until white in center and golden on outside.

While chicken is cooking add strawberries and salt to blender and puree. Add a little water if needed. When chicken is done remove chicken from pan and pour strawberry puree into pan. Simmer on medium high for about 6-8 minutes or until sauce begins to thicken as water evaporates. You want the sauce to pick up the chicken flavors from the pan but do not burn it!

Place chicken breasts on serving plates and drizzle sauce over top. Enjoy!