This is a print preview of "Chicken And Red Cabbage" recipe.

Chicken And Red Cabbage Recipe
by Global Cookbook

Chicken And Red Cabbage
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  Servings: 4

Ingredients

  • 4 c. Finely Shredded Red Cabbage
  • 1 Tbsp. Vinegar
  • 4 x (4 Ounce.) Skinned, Boned Chicken Breasts
  • 1 Tbsp. Low Cal. Oleo
  • 1 Tbsp. Cornstarch
  • 1 c. Skim Lowfat milk
  • 1 Tbsp. Fresh Dillweed
  • 1/2 tsp Chicken Bouillon Granules Fresh Dill Sprigs (Opt.)

Directions

  1. Combine Cabbage & Vinegar in Medium Bowl; Toss Gently To Coat.Place in A Shallow 2 Qt Casserole Coated With Cooking Spray. Arrange Chicken Over Cabbage With Thickest Portions Towards Outside and Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 Minutes.. Let Stand Covered 5 Minutes. Heat Oleo in A 2 C. Glass Measure. Add in Lowfat milk, Cornstarch, Dillweed & Bouillon Granules; Stir Well. Microwave At High 3-4 Minutes. Or possibly Till Thickened, Stirring After 2 Minutes. Serve With Cabbage On Bottom, Then Chicken And Sauce Over Chicken. Garnish With Dill Sprigs.