Chicken with Cherries and Kale
1 ½ pounds skinless, boneless chicken breast
2 tbsp olive oil
2 tbsp onion, finely chopped
2 tsp minced garlic
1 cup fresh cherries, seeded and cut into quarters
4 tablespoons balsamic vinegar
2 tablespoon Dijon mustard
1 bunch kale, chiffonade
Celtic sea salt and pepper to taste
1. Rinse the chicken breast and pat dry
2. Heat olive oil in a large skillet over medium heat, then add onion and garlic and saute for
3. one minute
4. Add cherries and cook for 2 minutes.
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 sauce
11. Serve