Braised chicken with garden vegies and mint
skinless chicken breast
450 g, (buy 4x125g fillets), fat trimmed
1 medium, finely chopped
18 g, (Buy 2 x 14g slices) fat-trimmed, cut into strips
2 clove(s), thinly sliced
9 individual, (1 bunch) peeled
sweet white wine
½ cup(s), dry, (125ml)
¾ cup(s), (185ml)
⅓ cup(s), lemon variety (3 sprigs)
frozen green peas
¾ cup(s), (90g), thawed
½ cup(s), small leaves, to serve
- Heat half the oil in a deep non-stick frying pan over medium-high heat. Cook chicken for 2–3 minutes each side or until browned. Transfer to a plate.
- Heat remaining oil in same pan over medium heat. Cook onion and bacon, stirring, for 5 minutes or until onion has softened and bacon is crisp. Add garlic and carrots and cook, tossing occasionally, for 2–3 minutes or until carrots are golden. Add wine and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes or until wine is reduced by half.
- Add stock and thyme and bring to the boil. Add chicken and simmer, uncovered, for 2 minutes. Add asparagus and peas and simmer, uncovered, for 2–3 minutes or until chicken is cooked through, vegetables are tender and sauce has reduced. Serve sprinkled with mint.