chicken with cherries and kale

Chicken with Cherries and Kale

For those of you that have been asking about classes, I will be teaching at the Culinary School of the Rockies on January 26, 2009.

In this class titled, “The Art of Gluten-Free Baking,” we will learn how to make classic desserts the gluten-free way.  Fun and easy dishes will include chocolate chip cookies, double chocolate brownies, currant scones and apple crisp.  I took a class at CSR a couple of weeks ago and had a great time in their gorgeous facilities located in south Boulder.

In other food news, while I don’t celebrate Christmas, I’ve had several requests recently for Christmas entrees.  As a result, I’ve come up with this festive, colorful chicken dish.  With deep green winter kale and bright red cherries this has Christmas written all over it, though will work well for absolutely any occasion.

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

With both balsamic and mustard, this chicken dish is tangy and sweet. I served it to my family the night before Thanksgiving and they loved it.

When I asked the boys what to name this dish, my older son said, “Chicken Cherry Kale Amazement.”  I guess that says it all since the boys have now entered the picky eater phase.  This one is a crowd pleaser and works especially well for little ones.  Enjoy.


  1. Lindsay says

    I love this recipe, what do you normally serve with it??

    This blog is fantastic, it’s made going gluten free/dairy free for my nursing babe SO much easier!

  2. says


    I just wanted to tell you how much I appreciate the simplicity of your recipes. I compile recipes for clients, and I often print out your recipes (giving you credit of course!) because they work for so many eating restrictions, and don’t require buying a ton of different ingredients. That’s definitely something I need to work on in my own recipes!

  3. Jennifer M says

    My 3 1/2 yr old who has an aversion to most things green just asked for this dish tonight! YES! I couldn’t be happier. Kale is now part of his vocabulary and I think he likes it more than broccoli. This blog has been a lifesaver for me recently as I’ve had my ups and downs with cooking lately for my allergic (wheat, soy, dairy) family. I know it’s for the better we don’t eat these things, but it’s hard sometimes as you know. Thanks again from your “friend” in Parker :) P.S. I hope to meet you at a book signing soon!

  4. Jane Linkenman says

    I created Elana Amsterdam’s awesome creation of Cherries, Chicken and Kale.
    I placed the chicken, kale and cherries on a beautiful serving dish…set it on the table. I thought it looked like a creation for a high class resturant. I thought it looked so inviting. Others at home did not. Then…then…each one took their first bite of this new and exciting creation. I hard lots of “yums.” I couldn’t keep up with cutting chicken for my young ones and even my mother, who is very picky…said it was awesome and asked for more.

    Thanks Elana for another amazing recipe. This recipe is definately a keeper. It was an easy recipe!!

    Bon appetit!!

  5. Lesley Carol Prince says

    Since I too love kale, I know I’ll be enjoying the chicken, cherries and kale recipe in the coming winter days. Just as with any food article, one must check for gluten in the Dijon mustard ingredients.

    Your blog is informative and fun to read. My thanks to you, Elana and other users who leave valuable, constructive comments.

  6. Carli says

    I made this recipe this weekend. It was delicious. However, mine turned out more blue/black than yours did..including my chicken! While its have to eat it with your eyes closed :)

    I wasn’t sure what kind of cherries to use, bing or tart. I went with bing, could that have been my error? Maybe I over cooked it??

  7. says


    Thanks for your comment. I don’t have any type of formula for my recipes, just trial and error and a lot of it.

    Sorry I can’t be of more help.


  8. Joan Schiff says


    I am following a dietary path that includes avoiding milk (including cheese and yogurt but not butter…), sugar, honey and maple syrup and eating all my food as fresh as possible. I can eat gluten and fresh wheat flour as long as I grind the flour myself. I can eat nuts only when I shell them myself. So I can’t eat the almond or coconut flour, but I can eat wheat flour.

    I read your sections on ingrediants, but I am wondering if there might be an underlying logic you used in devloping new recipes or translating existing recipes from using wheat flour to using the almond or coconut flours? If so, maybe I can try and translate some of them back since they are dairy and sugar free, but still rely on whole, natural ingrediants.

    Thank you for you help.


  9. Theresa Watson says



    Theresa Watson

  10. says

    ~M -Thanks, for your comment. And just so you and everyone else knows, I linked to the specific brand AFTER your question, it was not there before you asked it. I really appreciate all of your comments.

    Jennifer -Thanks.

    RachelB -Thanks for your comment.

    Theresa– Thanks for a great comment. It’s cold here too. We went sledding on Thursday and it was 15° outside. I couldn’t digest beans for a very long time. Now I can eat them in moderation –a little bit every other week or so. If you go to my Joy of Food post you will see that I don’t actually eat grains as I don’t digest them well. It’s common in people with celiac to have some digestive weakness and not be able to eat other foods beyond gluten. In terms of holiday cookie recipes you can scan through the “desserts” section under “recipes” on the side bar –you may want to try gingerbread men and there are others as well.

    Shannon -If you go to my classes page you can find the recipes for chocolate chip cookies and apple crisp. The other two recipes are actually part of my forthcoming cookbook and I will need to check with the publisher Ten Speed Press (who owns the rights to them) to see if they will let me post them here.

  11. Shannon says

    Oh wow! Beautiful presentation. This makes my mouth water even more. Could you post the recipes from your class?! Just reading “double chocolate brownies”, “scones” and “apple crisp” make my eyes pop!

  12. Theresa Watson says

    Thanks Elena — sounds amazing — I am going to try it this weekend (as long as I can see) — I am having lasik surgery today.

    Do you eat beans? I have found that since I have become gluten intolerant that beans also bother me — was never an issue before.

    Keep the holiday recipes coming — any Christmas cookie recipes — I know you don’t celebrate but do you have any other cookie recipes besides the chocolate chip (which I absolutely love). I was thinking of substituting some of the chips with dried cranberries for a more festive look — I will let you know how they come out — maybe white chocolate chips with cranberries YUM!!!

    Thanks again for all your wonderful recipes,
    Theresa Watson
    Merritt Island, FL (cold here today — only 65 degrees)

  13. Jennifer says

    In the list of ingredients, you can click on “dijon mustard” to see the mustard link. I’m guessing that this is what was used.

  14. ~M says

    To clarify: is there a specific type of dijon mustard that you recommend? I’ve actually never had any dijon mustard and I know that some mustards are not gf.

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