With both balsamic and mustard, this chicken dish is tangy and sweet. I served it to my family the other night and they loved it.
This one is a crowd pleaser and works especially well for little ones. Enjoy.
Time: 30 to 40 minutes
Serving: 4 (just double for 8)
1 ½ pounds skinless, boneless chicken breast
2 Tbsp grape seed oil
2 Tbsp shallots, finely chopped
1 (10 oz) bag frozen cherries
2 Tbsp balsamic vinegar
1 Tbsp Dijon mustard (read label, no sugar!)
1 bunch kale, chiffonade
2 Tbsp olive oil
Sea salt and fresh ground pepper to taste
Rinse the chicken breast and pat dry. With a mallet or skillet, pound the chicken breast to ¼ inch thickness. Heat grape seed oil in a large 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, and 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 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 to that the chicken absorbs some of the sauce. Serve
You can also spoon the cherries and kale onto a platter and then top with the chicken.