Spiced Chicken & Red Wine Onion Sauce

• Meanwhile, thinly slice celery and onion (see ingredients). Grate carrot. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine, All-American spice blend, chicken and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add red wine jus to the pan and simmer for 1-2 minutes, until slightly reduced. Season to taste with salt and pepper. • Transfer caramelised onion sauce to a bowl. Cover to keep warm.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

• Meanwhile, combine shredded cabbage mix, celery, carrot, garlic aioli and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.