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Chicken with Cherries and Kale
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Servings
4
Ingredients
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
Instructions
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
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
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Equipment
9 Inch Skillet
Measuring Utensils
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@elanaspantry
or tag
#elanaspantry
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