Serves 2

These are very easy to make are fabulously rich and delicious. You can double all of the ingredients to feed more if you wish.

2 medium boneless skinless chicken breasts (3/4 pound)

salt and black pepper to taste

1 1/2 TBS butter

125g BBQ sauce (1/2 cup) (use your favourite)

60ml cider vinegar

1/2 TBS hot sauce

8 ounces shredded cabbage

1 small carrot shredded

55g mayonnaise (1/4 cup)

60ml buttermilk (1/4 cup)

1/2 TBS cider vinegar

1 tsp sugar

salt and black pepper

1/4 tsp celery seed

You will also need 2 burger buns

Season the chicken with salt and black pepper.  Melt the butter over moderate heat in a skillet. Add the chicken and brown it lightly on both sides.  Whisk together the BBQ sauce, vinegar and hot sauce.  Pour over the chicken.  Bring to the boil, then reduce to a slow simmer, and cook, covered for about 10 minutes until cooked through, turning the chicken over halfway through the cook time.  Transfer the chicken to a plate. Shred with two forks, then return to the sauce in the pan and keep warm.

Whisk together the mayonnaise, buttermilk, vinegar and sugar for the slaw.  Whisk in salt and black pepper to taste, along with the celery seed.  Stir in the shredded cabbage and carrot.  Toss to coat.

Toast your buns or not as desired.

To serve spoon 1/2 of the chicken onto the bottom half of the toasted buns.  Top with a portion of the coleslaw and the top bun.  Serve immediately.