Saute the chicken breast in a small pan with 1/2 tbsp of olive oil, some salt and pepper. After it gets nicely browned on the outside, finish it by braising in Savory Cherry Sauce. I made this ahead and stored in the fridge.
The vinaigrette is made from 2 pounds of cherries cooked with one finely sliced and diced onion, a cup of white win, 2 tsp of tarragon and 2 tsp of dry mustard cooked together nicely with just a bit of balsamic vinegar added at the end to taste. i used about 2 TBSP.
Meanwhile bring 1/2 water to a boil, add a bit of chicken stock (1/4 cup) and cook from frozen pre-made pierogies. While that’s cooking, you can make the nectarine-fig chutney.
Finely chop 1/2 onion and saute until softened in 1 TBSP of olive oil. While it’s cooking, cut up two nectarines and 6 figs. Add to the onions and pour in a little white wine for them to cook in. Add salt and pepper and cook until they soften. Add 1 or 2 TBSP of Dijon Mustard (to taste). Works beautifully on pork, pierogies, chicken.
The Kale Salad is made with
- 1 bunch of curly kale, stems removed and chopped into small pieces.
- 2 carrots
- 1/4 cup of pecans
and the salad dresssing. Mix the following together before adding to the above.
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 TBSP tamari
- 2 TBSP vinegar
- 1 TBSP olive oil
- 1/4 tsp cumin
- 1/4 tsp cayenne