Saucy Chicken with
Mash and Wilted Cabbage

:: Serving size: Serves 4

:: Cooking time: 25 minutes

:: Ingredients

6 medium (1kg) potatoes
1/2 cup (125ml) reduced-fat cream
40g butter, chopped
salt and pepper
400g chicken tenderloins
1 tablespoon olive oil
1 cup (250ml) chicken stock
3/4 cup (180ml) port
1/4 cup (75g) cranberry sauce
Rind of 1 orange
500g cabbage, cut into wedges
50g butter, extra

:: Method

Peel and chop the potatoes then boil or steam until soft, drain. Mash the potatoes with the cream, butter and salt and pepper to taste until smooth. Meanwhile, heat the oil in a large frying pan, cook chicken in batches until browned on both sides and just cooked through. Remove from pan, cover to keep warm.

Add stock and port to the pan, bring to the boil, simmer, uncovered, until reduced by half, stir in cranberry sauce and orange rind.
Heat the extra butter in a separate large pan, add cabbage, and cook over a high heat until just wilted.

Serve the chicken and sauce with the cabbage and mash.