Grilled Chicken Breasts with Strawberry Red Wine Balsamic Sauce

If there is such a thing as the "Perfect Storm" in recipes this is it (but in a good way!). Chicken. Strawberries. Red Wine. Balsamic Vinegar. Perfect Ingredients!  Patiently waiting for strawberry season to begin at our local farmer's market, Weaver's Orchards (love this place!) so I can prepare this entree with fresh picked berries. Enjoy!

Ingredients

• 1 package (16 ounces or 3 cups) strawberries, divided
• 4 teaspoons light olive or vegetable oil, divided
• 2/3 cups sliced shallots
• 1 clove garlic, pressed or chopped
• 1 small bay leaf
• 1/2 teaspoons dried thyme leaves
• 2 tablespoons balsamic vinegar
• 1/3 cups red wine
• 3/4 cups chicken broth
• 1 1/2 teaspoons cornstarch
• 2 teaspoons cold water
• Salt and pepper, to taste
• 4 skinless, boneless chicken breasts (4 to 5 ounces)

Directions 

1. Hull and slice strawberries. Set aside.
2. Heat 2 teaspoons oil in a small saucepan over medium-high heat.
3. Add shallots, garlic, bay leaf and thyme and stir until lightly browned, 2 to 3 minutes.
4. Add 3/4 cup sliced strawberries and cook for 1 minute, stirring constantly. Add balsamic vinegar and simmer 1 minute.
5. Add wine and simmer until liquid is reduced to about half.
6. Add broth and simmer 5 minutes. Whisk cornstarch and water together. Add mixture to saucepan and boil for 1 minute, stirring until thickened. Strain sauce and season with salt and pepper. Reheat just before serving.
7. Coat chicken with remaining 2 teaspoons oil; season lightly with salt and pepper.
8. Grill or broil 4 to 5 minutes per side, until internal temperature is 170°F.
9. Serve chicken surrounded by remaining sliced berries and warm strawberry sauce.