Chicken with Red Cabbage & Pine Nuts
29 January 2010

Serves: 2

Preparation time: 30 minutes

Ingredients

  •  2 chicken breast fillets
  • olive oil
  • 1/4 cup white wine
  • 1 tbsp basil (chopped)
  • 1 tbsp olive oil
  • 1/4red cabbage (shredded)
  • 1 tsp caster sugar
  • 1  tbsp white wine vinegar
  • 30g toasted pine nuts

Instructions

Preheat oven to 200C.

Brush  chicken breast fillets with 2 tbsp olive oil and season.

Brown in a non-stick, ovenproof pan over high heat, then roast for 20 minutes or until cooked.

Remove chicken and keep warm. Skim fat from pan juices and add 1/3 cup white wine. Check seasoning and bring to boil over high heat, then simmer for 1-2 minutes.

Stir in 1 tbsp basil (chopped), set aside and keep warm.


Place 2 tbsp olive oil and 1/4 red cabbage (shredded) in a frying pan over high heat. Stir until wilted. Add 2 tsp caster sugar, 1 tbsp white wine vinegar and 50g toasted pine nuts.

Season and stir until cabbage is tender but crisp.

To serve
Place on  plates, top with chicken and sauce and serve with mash.