Chicken with Cherry Balsamic Reduction

I used to be scared of balsamic vinegar, it smells so pungent and that alone had me convinced it would over-power anything I put it in. NOT true! I was inspired to try a cherry reduction by a dish Elana posted on Elana's Pantry, I made a few alterations to meet my needs and it turned out great. This makes a really light meal, great for springtime!

Chicken with Cherry Balsamic Reduction:

Ingredients:

• 1 lb chicken breast or thighs
• 10-15 oz frozen cherries
• 2 tablespoons coconut oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 3 cups kale (optional)
• 2 tablespoons olive oil
• salt and pepper
• 2 teaspoons rosemary

Pound chicken to about 1/4 inch thickness, dry rub with salt, pepper, and rosemary then cook in olive oil until done. In a separate skillet, cook cherries in coconut oil for 2-3 minutes. Add in balsamic vinegar and stir until the cherries start to reduce a bit. Stir in mustard and kale (if you're using it). If you're using kale, cover and cook for 4-5 minutes. If not, just stir in mustard an additional 3 minutes or so. Add the chicken to the skillet with the sauce and marinade on low heat about 10 minutes. Enjoy!