Chicken with Cherries and Kale
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
-
to taste
celtic sea salt
-
to taste
pepper
Instructions
- Rinse and pat dry the chicken breast.
- Pound the chicken breast to ¼ inch thickness.
- Heat grapeseed oil in a skillet over medium heat, then add shallots and sauté for one minute.
- Add cherries, cover, and cook for 2-3 minutes until soft.
- Stir in balsamic vinegar, mustard, and kale, then cover and cook over low heat for 4-5 minutes until kale is wilted.
- In another skillet, heat olive oil over medium-high heat.
- Add chicken cutlets, sprinkle with salt and pepper, and cook for 4-5 minutes on each side until browned and cooked through.
- Transfer chicken to the cherry sauce and kale pan, marinate over low heat for 2-3 minutes.
- Serve the dish.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
20g
Total protein
35g
Sodium
300mg
Cholesterol
100mg
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