(about 500 g)1/4 cup (60 ml) white wine or white balsamic vinegar1 3/4
cups (425 ml) salt-reduced chicken stock1 Heat the oil in a large
frying pan over medium heat. Add the chicken and cook, until browned
on both sides, about 5 minutes. Transfer to a plate and allow to
stand.
2 Add the garlic to the frying pan and cook, until just tender, about
2 minutes. Add the wine and cook, stirring to loosen any brown bits in
the pan, about 3 minutes. Add the stock and return the chicken and any
juices to the frying pan. Cook, until a meat thermometer inserted in
the centre of each chicken breast reaches 77°C, about 5 minutes.
3 To serve, place a chicken fillet on each plate, then ladle the
cooking liquid over, dividing it equally among the plates.
Nutritional information - 1153 kilojoules, 29 g protein, 2 g
carbohydrates, 1 g fibre, 16 g total fat, 3 g saturated fat, 83 mg
cholesterol, 350 mg sodium
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