Braised Cabbage Parsnip Puree and Chicken
Ingredients
- BRAISED CABBAGE:
- 4 C thinly sliced red cabbage
- 1/4 C fresh orange juice
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 2 shallots, thinly sliced
- 1 tsp grated orange zest
- PARSNIP PUREE:
- 2 C peeled and chopped parsnips
- 1/4 C milk or unsweetened almond milk
- 1 tbsp butter
- CHICKEN:
- 4 sm (about 6 oz each) boneless, skinless chicken breasts, sauteed until cooked through
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