Ingredients

The following ingredients have 4 Servings
  • 1½ pounds skinless, (boneless chicken breast)
  • 2 tablespoons grapeseed oil
  • 2 tablespoons shallots, (finely chopped)
  • 1 10 ounce bag frozen cherries
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1 bunch kale, (chiffonade)
  • 2 tablespoons olive oil
  • celtic sea salt and pepper to taste

Instruction

  • Rinse the chicken breast and pat dry
  • With a mallet or skillet, pound the chicken breast to ¼ inch thickness
  • Heat grapeseed oil in a 9 inch skillet over medium heat, then add shallots and sauté for one minute
  • Add cherries, cover and cook for 2-3 minutes, until cherries are soft and no longer frozen
  • Add balsamic vinegar, then stir in mustard and kale
  • Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally
  • In another 9 inch skillet, heat olive oil over medium high heat
  • Add chicken cutlets to the pan and sprinkle them with salt and pepper
  • Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through
  • Transfer chicken to pan containing cherry sauce and kale
  • Allow to marinate over low heat for 2-3 minutes so that chicken absorbs some of the sauce
  • Serve