1 lb free-range, grass-fed, boneless chicken breast
1 yellow onion, peeled and sliced into 1-inch slivers
6 medium white mushrooms (or any kind you want: wild, shiitake, crimini)
1 bunch swiss chard, chopped into small pieces
1 handful cherries, pitted and sliced
Steam the chard until tender and remove from heat, setting aside. Save the water at the bottom of the steaming pot. Slice the chicken breast into small pieces, roughly 2 inches, saving any juices in the package.
Place (along with any juices) into a large cast iron pan and begin to cook over medium heat. Add the onion slivers and mushroom pieces along with 1/4 cup of the water the chard was steamed over (it will be infused with minerals, vitamins and flavor from the chard!)
Cook over medium heat, stirring occasionally until everything is cooked, but retains the juiciness, about 20-30 minutes.
Serve warm over plated swiss chard and garnish with sliced and pitted cherries (a small handful for each plate).