Chicken With Cherries and Kale
"I’ve had several requests recently for Christmas entrees. As a result, I’ve come up with this festive, colorful chicken dish. With deep green winter kale and bright red cherries this has Christmas written all over it, though will work well for absolutely any occasion.
View the original post here: http://www.elanaspantry.com/entrees/chicken-with-cherries-and-kale/"
photo by Elanas Pantry
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts
- 2 tablespoons grapeseed oil
- 2 tablespoons shallots, finely chopped
- frozen cherries
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1 bunch kale, chiffonade
- celtic sea salt and pepper
directions
- Rinse the chicken breast and pat dry.
- With a mallet or skillet, pound the chicken breast to 1/4 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.
- Serve.
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RECIPE SUBMITTED BY
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<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
