INGREDIENTS
1 tablespoon extra-virgin olive oil, divided
1 medium onion, thinly sliced
1 teaspoon honey (see notes)
4 (6 oz.) boneless, skinless chicken breasts
Salt and black pepper
2 cloves garlic, minced
2 tablespoons balsamic vinegar
2 tablespoons low-sodium chicken broth (or water)
1 cup sliced strawberries
4 1/4-inch slices of fresh mozzarella
FOR SERVING
Fresh basil, chopped
INSTRUCTIONS
Heat 1/2 tablespoon olive oil over medium-high heat. Add sliced onion and sauté for 3-4 minutes. Add honey and season with salt and pepper. Reduce heat to medium and cook another 6-8 minutes, until onions are softened.
Return the pan to medium-high heat. Season chicken breasts with salt and black pepper and add to the pan. Sear chicken for 2-3 minutes on each side.
Add garlic, balsamic vinegar and chicken broth and stir to combine. Add sliced strawberries then cover the pan, reduce heat to medium and cook for 5 minutes.
Add a slice of mozzarella cheese on top of each chicken breast, then recover the pan and cook for another 5 minutes, until cheese is melted and chicken breasts are cooked through.
Serve chicken with strawberries and onions and extra sauce spooned over each chicken breast.
