Dinner TABLE

Fast weekday meals the family will LOVE

CRANBERRY-GLAZED CHICKEN SERVES 4 PREP AND COOK: 35 MINS • 12 chicken tenderloins (750g)• 2 tsps garlic and herb salt• 2 tblsps olive oil• 1½ cups chicken stock• ½ cup jellied cranberry sauce• 2 tblsps balsamic vinegar• Steamed rice, carrots and sugar snap peas 1 Toss chicken with garlic and herb salt in a bowl. 2 Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, for about 4 to 5 minutes on each side, or until cooked through. Remove from pan. 3 Add stock, cranberry sauce and vinegar to the same hot pan. Stir over a high heat until jelly is melted. Gently boil for about 6 to 7 minutes, or until sauce is thickened. 4 Return all chicken to the pan. Turn to coat…

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that's life! (Digital) - 1 Issue, 6 December 2018

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