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This recipe is tender, juicy, looks elegant and pairs wonderfully with any green vegetable.  It is truly my intention to try AT LEAST 1 recipe a week from my RECIPE SCRAPS.  My original version was a CREAMSICLE CHICKEN.

STRAWBERRY CHEESECAKE CHICKEN – PAN SEARED CHICKEN with a TANGY & CREAMY STRAWBERRY CHEESECAKE SAUCE serves 4
4 boneless, skinless chicken breasts (see notes)
3 tablespoons brandy
1 1/4 cups pineapple juice (see notes)
4 green onions, minced
2-3 cloves garlic, minced
6 ounce CHOBANI raspberry lemonade yogurt (see notes)
FRESH ground salt and pepper, to taste
2 teaspoons cornstarch
1 teaspoon water
scant tablespoon avocado oil
Strawberry and lemon slices for garnish
Jasmine rice, prepared per package
Vegetable of choice, prepared accordingly

• Heat avocado oil in a heavy skillet over medium high heat.
• Generously season chicken pieces with FRESH ground salt and pepper.
• Saute’ chicken breasts 2-3 minutes per side until golden.
  Remove chicken to plate, tent with foil and keep warm.
• De-glaze pan with brandy.
• Add the pineapple juice, garlic and green onions.
• Bring to a boil for 2 minutes.
• Reduce heat to simmer 2-3 minutes.
• Whisk together cornstarch with water.
• Whisk cornstarch mixture into yogurt.
• Whisk yogurt mixture into pan sauce and adjust seasoning.
• Simmer until thickened and cooked through.

NOTES:

• If you prefer 8 thighs substitute easily.
• I sometimes use a pineapple orange juice to alter the flavor a bit.
• CHOBANI yogurt flavors work beautifully. Raspberry lemonade is another favorite.