1 ½ pounds skinless, boneless chicken breast (I used bone-in chicken thighs)
2 tablespoons
grapeseed oil (I used olive oil to fry the chicken)
2 tablespoons shallots, finely chopped
1 (10 ounce) bag frozen cherries (or fresh!)
2 tablespoons balsamic vinegar
1 tablespoon
dijon mustard
1 bunch
kale,
chiffonade
2 tablespoons
olive oil
celtic sea salt and pepper to taste
- Rinse the chicken breast and pat dry
- With a mallet or skillet, pound the chicken breast to ¼ inch thickness (if not using bone-in)
- 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
- 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 will release from pan
- Transfer chicken to pan containing cherry sauce and kale
- Transfer pan into a 350 ˚ F oven for 10 minutes or until internal temp. of chicken is cooked
Serves 4