Ingredients
1 tbsp rice bran oil
4 chicken breast fillets
2 garlic cloves, thin sliced
3 shallots, thin sliced
8 thyme sprigs
1 tsp SIDS CRAZY SALT
1 tbsp tomato paste
½ cup white wine
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
Brussels sprouts, halved
½ cup chicken stock
SIDS SALT & PEPPER to taste
Directions
Heat the oil in a large deep frypan and cook chicken for 4 minutes each side until golden. Transfer to a plate.
Add garlic, shallots and thyme to the pan and cook, stirring, for 4 minutes until the shallots have softened. Stir in tomato paste, SIDS CRAZY SALT and cook for 1 minute. Add wine and SIDS LOW SUGAR RASPBERRY VINEGAR, bring to the boil and cook for 1 minute. Add chicken stock and cook the sprouts for 5 minutes. Add chicken and simmer over low heat, basting in the sauce, for 5 minutes until chicken is cooked through and sauce has thickened. Thicken sauce more if necessary then season with SIDS SALT & PEPPER to taste. Divide the chicken among plates, top with sauce and serve with vegetables.
