Pan-Fried Chicken With Citrus Braised Cabbage

• 2 tbsp butter
• 1/2 lb shallots, finely diced
• 2 tbsp granulated sugar
• 1/2 cup chicken or vegetable stock
• 1 None fresh bay leaf
• 1 - 2 inch stick cinnamon
• 2 None cloves
• 2 3/4 lb red cabbage, trimmed and thinly sliced
• 3 None oranges
• 2 tbsp sunflower oil
• 4 None chicken breasts
• 2 tbsp balsamic vinegar
• None None fresh thyme leaves, to garnish

1. Heat the butter in a saucepan, add the shallots and saute for 2-3 mins. Sprinkle in the sugar and saute for 1-2 mins. Add the stock, bay leaf, cinnamon and cloves. Add the cabbage and bring to a boil. Simmer for 45 mins.
2. To prepare the orange segments, peel the oranges completely then use a sharp knife to remove the segments from the membranes. Reserve. Squeeze the juice from the orange peel and the membranes into the cabbage and stir.
3. Meanwhile, heat the oil in a frying pan, add the chicken breasts and season. Saute for 8-12 mins, until cooked through. Season the cabbage and stir in the vinegar then gently fold in the orange segments. Slice the chicken breasts. Divide the cabbage between 4 bowls and lay the chicken on top. Garnish with thyme then serve.

butter, shallots, sugar, chicken, bay leaf, cinnamon, cloves, red cabbage, oranges, sunflower oil, chicken breasts, balsamic vinegar, thyme

Taken from recipes-plus.com/api/v2.0/recipes/16459 (may not work)