Hearty Chicken and Braised Cabbage

• Halve the cabbage, cut out and discard the tough core, then thinly slice.
• Halve, peel and thinly slice the onion.

• Place a large pot over medium-high heat.
• Add onion and cabbage and cook until softened, about 5-6 mins, stirring occassionally.
• Stir in apple cider vinegar, mustard, 1 tsp sugar (per 2P) and a pinch of salt.
• Reduce heat to low, cover, and cook until cabbage is tender, about 10-12 mins.
• Once cooked, season to taste with salt and pepper, if required.

• Place a hand on top of the chicken and slice through horizontally to make thin steaks. 
• Place a large pan over medium-high heat with a drizzle of oil.
• When hot, add the chicken and season with salt and pepper. 
• Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Return the pan to medium-high heat.
• Add the balsamic glaze, cranberry chutney, soy sauce and 2 tbsp water (per 2P).
• Stir to combine then allow to simmer until reduced to a syrupy consistency, about 2-3 mins. Remove from heat.