I used Savoy or green cabbage, which cooks a bit faster than the white cabbage common in the U.S, This is great with simple boiled potatoes.
Prep Time:5 minutes
Cook Time:35 minutes
Total Time:40 minutes
Yield:2 servings 1x
2 chicken breasts, boneless, skinless, cut in half
1 onion, chopped
2 cups roughly chopped Savoy cabbage
1 tbs olive oil
3/4 cup (6oz, 180ml) chicken stock
1/4 cup (2oz, 60ml) Balsamic vinegar
1/2 tsp thyme
1 tbs maizena (cornstarch) dissolved in 2 tbs water
2/3 cup (5oz, 150gr) Greek yogurt
Heat oil in medium skillet.
Add onion, sauté until tender.
Add chicken and sauté until lightly browned, turning once.
Add cabbage, thyme, vinegar, stock, stir to combine.
Cover and bring to a boil.
Reduce heat and simmer for 20 minutes, until cabbage is tender.
Stir cabbage and turn chicken once.
Increase heat slightly, add cornstarch mixture and stir until thickened.
Remove from heat and stir in yogurt.
Spoon onto a platter and serve.
If you use white cabbage, remove the chicken after browning, add the cabbage to the skillet, cover and cook for 10 minutes. Then return the chicken to the pan and finish the dish. My Greek yogurt comes in 5 oz containers…. 4 oz would work as well.