Chicken with Vegetables
Serves 4
1 1/2 cups julienned carrot
1 cup julienned celery
1 red capsicum, julienned (about 1 1/4 cups)
1 medium leek, rinsed well and julienned (about 1 cup)
1 1/4 cups salt-reduced chicken stock
3 teaspoons vegetable oil
1/4 cup finely chopped onion
4 skinless, single chicken breast fillets (125g each)
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
4 teaspoons red wine vinegar
1. In a large non-stick frying pan, combine carrot, celery, capsicum, leek and stock. Cover and simmer over a low heat until vegetables are tender-crisp, about 4 minutes. Using a slotted spoon, place vegetables on a serving plate and cover to keep warm. Drain pan juices into bowl and reserve.
2. In the same pan, heat oil over a medium heat. Add the onion and gently fry until golden brown. Push to side of pan.
3. Add chicken to pan top side down, and gently fry for 5 minutes on both sides. Add thyme, vinegar and reserved pan juices. Bring to the boil, stirring to loosen any pan sediment, and simmer for 2 minutes. Arrange chicken over vegetables and spoon sauce on top. Serve immediately.
Note:
To julienne vegetables, cut lengthwise into slices. Stack slices and cut lengthwise into sticks. The sticks can then be cut to the desired lengths.