Chicken with Vegetables
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.
To julienne vegetables, cut lengthwise into slices. Stack slices and cut lengthwise into sticks. The sticks can then be cut to the desired lengths.