Chicken with Savory Cherry Sauce, Pierogies with Nectarine Fig Chutney and Kale Salad

Pierogies with sYs Chutney, Chicken Breast with Savory Cherry Sauce and Kale Salad

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

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