2 pounds skinless, boneless chicken breast halves
2 medium strawberries, sliced
1/3 cup orange juice
1 tablespoon lemon juice
1 teaspoon white sugar
1 teaspoon vanilla extract
3 tablespoons butter
Place chicken breasts in a large stockpot and place on top of a large pot of water. Add strawberries, orange juice, lemon juice, sugar and vanilla extract. Simmer over medium heat for 10 to 12 minutes. Remove from heat and allow to cool slightly.
In a medium mixing bowl, cream butter and lemon zest in a mixing glass or metal bowl. Beat in the remaining strawberries and lemon zest. Transfer the mixture to the chicken breasts and spoon cream into the bottom of the pan. Pour marinara sauce over all and spoon on top of each breast.
Place over heat, and cook, stirring occasionally, until chicken breasts are no longer pink.