1 ½ 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
sea salt and pepper to taste
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 large skillet over medium heat, then add shallots and saute 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 large 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
Serves 4
