1.
Season your chicken with salt and pepper.
2.
Heat 1 tbsp butter over medium high heat in a large deep pan. Once hot, add the chicken and sear until browned (about 4 mins each side) and then set aside.
3.
Add the onion into the pan and cook, stirring, for about 4 minutes.
4.
Add the cabbage and continue to cook until wilted, about 3 mins.
5.
Add the wine, mustard and lemon to the pan and mix to combine.
6.
Place the chicken back into the pan. Bring to a boil and then reduce to a simmer.
7.
Cover and allow to simmer for about 30 minutes.
8.
Remove the lid, add the tomatoes and let lightly boil for about 8 minutes.
