Ingredient: balsamic vinegar, divided

How To Prepare
Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until beginning to soften, about 1 minute. Add port and peaches and cook, stirring, 1 minute. Add 1 1/2 cups strawberries, 1 cup broth, 1 tablespoon vinegar, and 1/4 teaspoon pepper; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the strawberries are very soft and broken down and the sauce has reduced slightly, about 15 minutes.
Strain the sauce through a fine-mesh strainer into a 2-cup glass measuring cup or bowl (discard the solids). You should have about 1 cup liquid. (If you have more than that, return the sauce to the pan and continue reducing until you have about 1 cup.) Combine the remaining 2 tablespoons broth and potato flour in a small bowl. Return the strained sauce to the pan along with the potato flour mixture; cook over medium heat, stirring, until the sauce is thick enough to coat the back of a spoon and has reduced by half, 5 to 7 minutes. Combine 1 tablespoon of the sauce with the remaining 1 teaspoon vinegar in a small bowl to use as a basting sauce. Cover the remaining sauce to keep warm.
Meanwhile, preheat grill to medium.
Season chicken breasts with the remaining 1/4 teaspoon of pepper. Oil the grill rack (see Tip). Grill the chicken breasts, basting twice, until until fully cooked and tender. Transfer to a clean cutting board and let rest for 5 minutes.
While the chicken is resting, chop the remaining 1 cup strawberries. Slice the chicken and serve with the sauce, garnished with the chopped strawberries and basil.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate the sauce (Steps 1-2) for up to 2 days.