Chicken Breasts with Sweet and Sour Cabbage Time: 30 minutes
2 chicken breasts, boneless, skinless
1 onion
1 1/2 cups shredded cabbage
3 tbs Balsamic or red wine vinegar
2 tbs brown sugar
3 tbs chicken stock
1 tbs olive oil
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs chicken stock
Note: if you only have 1 or 2 slices of bacon left you can chop and sauté them with the onions - just to clean out the fridge.
Chop onion. Shred cabbage by cutting slice off of head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it. Heat oil in large nonstick skillet. Add onion and chicken breasts. Sauté until onion is tender and chicken is golden, about 12 minutes, turning the chicken once. Remove chicken breasts and add vinegar, sugar and chicken stock. Stir well. Add cabbage and stir well. Put chicken breasts on top, cover and bring to a boil. Reduce heat and simmer for 15 minutes, until cabbage is tender. Uncover, increase heat. Remove chicken to small platter. Stir cornstarch mixture into cabbage to thicken. Spoon around chicken and serve.
Cooking for Two? Or more?
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