How To make Chicken& Red Cabbage
4 c Finely Shredded Red
Cabbage 1 tb Vinegar
4 (4 Oz.) Skinned, Boned
Chicken Breasts 1 tb Low Cal. Oleo
1 tb Cornstarch
1 c Skim Milk
1 tb Fresh Dillweed
1/2 ts Chicken Bouillon Granules
Fresh Dill Sprigs (Opt.)
Combine Cabbage & Vinegar in Medium Bowl; Toss Gently To Coat.Place in A Shallow 2 Quart Casserole Coated With Cooking Spray. Arrange Chicken Over Cabbage With Thickest Portions Towards Outsideand Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 Min.. Let Stand Covered 5 Min. Melt Oleo in A 2 Cup Glass Measure. Add Milk, Cornstarch, Dillweed
& Bouillon Granules; Stir Well. Microwave At High 3-4 Min. OR Until Thickened, Stirring After 2 Min. Serve With Cabbage On Bottom, Then Chicken And Sauce Over Chicken. Garnish With Dill Sprigs. 204 Cal. Per Chicken Breast Half, 1/2 C. Cabbage & 1/4 C. Sauce.
(Fat 5, Chol. 74.)
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1/2 SMALL HEAD PURPLE CABBAGE
3 TBSP. OLIVE OIL
3 TBSP. OF SALTED BUTTER
Use a large sharp knife and cut the cabbage very thin. It should look like thin strips. Place cabbage in a large skillet with butter and oil on medium/high heat. Sauté ituntil soft.
Salt and pepper to taste and serve.
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