1. Slice and hull Heeman strawberries and set aside.
  2. Heat 2 tsps. of oil in a small saucepan over a medium heat.
  3. Add shallots, garlic, bay leaf and thyme; stir until lightly browned, (2-3 minutes).
  4. Add 2-1/2 cups 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. Mix cornstarch and water together with a fork and add to saucepan. Let boil while stirring for 1 minute until thickened. Season to taste with salt and pepper. Can be reheated just before serving if not served immediately.
  7. Grill chicken. Serve on a bed of rice, or couscous surrounded by remaining sliced strawberries and warm strawberry sauce.

*Options: Onions can be used as an alternative but they do not reduce down like shallots who have a more milder garlic-onion flavour. When ever possible I use fresh thyme for an added flavour boost and also substitute in ‘lemon-thyme’ too; extra thyme can be used for garnish. I have also cooked all the strawberries (not reserving 1-1/2 cup for topping) with delicious results. Great alternative companion with turkey or pork; either pork chops or roast!