Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds skinless, boneless chicken breast

  2. 2 tablespoons grapeseed oil

  3. 2 tablespoons shallots, finely chopped

  4. 1 (10) ounce bag frozen cherries

  5. 2 tablespoons balsamic vinegar

  6. 1 tablespoon dijon mustard

  7. 2 tablespoons olive oil

  8. 1 bunch kale, chiffonade celtic sea salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Rinse the chicken breast and pat dry With a mallet or skillet, pound the chicken breast to 1/4 inch thickness Heat grapeseed oil in a large skillet over medium heat, then add shallots and saute 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 large 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


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