Ingredients

The following ingredients have 2 Servings
  • 2 chicken breasts, boneless, skinless, each cut into 2 or 3 pieces
  • 2 cups roughly chopped Savoy or green cabbage
  • 1 1/2 cups cooked red beet (beetroot) cut into sticks
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp olive oil
  • 1 cup (8oz, 240ml) chicken broth
  • 1/4 cup (2oz, 60ml) red wine
  • 1/4 cup (2oz, 60ml) Balsamic vinegar
  • 2 tbs crumbled sage
  • 1 tbs maizena (cornstarch, corn flour) dissolved in 1 tbs water
  • 1/2 cup Greek yogurt

Instruction

  • Heat oil in a large skillet over medium-high heat.
  • Add onions and sauté until tender, about 5 minutes.
  • Add garlic and sauté a minute longer.
  • Move onions / garlic to the side and add chicken, lightly browning both sides.
  • Add cabbage, beets, stock, wine, vinegar and sage, reduce heat, cover and simmer for 20 – 25 minutes, stirring occasionally and turning chicken.
  • Add cornstarch mixture, stirring until thickened.
  • Remove from heat, stir in yogurt and serve.