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Ingredients
- 4 chicken breast fillets
- olive oil
- 1/3 cup white wine
- 1 tbsp flat-leaf parsley (chopped)
- 2 tbsp olive oil
- 1/2 red cabbage (shredded)
- 2 tsp caster sugar
- 1 1/2 tbsp white wine vinegar
- 50g toasted pine nuts
Method
Preheat oven to 200C.
Brush 4 chicken breast fillets with 3 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 flat-leaf parsley (chopped), set aside and keep warm.
Place 2 tbsp olive oil and 1/2 red cabbage (shredded) in a frying pan over high heat. Stir until wilted. Add 2 tsp caster sugar, 1 1/2 tbsp white wine vinegar and 50g toasted pine nuts. Season and stir until cabbage is tender but crisp.
To serve
Place on 4 plates, top with chicken and sauce and serve with mash.
