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.

9.

Serve warm.