Chicken & Red Cabbage Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Finely Shredded Red,
Cabbage,
1 tbsp: Vinegar,
4: , (4 Oz.) Skinned, Boned
Chicken Breasts,
1 tbsp: Low Cal. Oleo,
1 tbsp: Cornstarch,
1 cup: Skim Milk,
1 tbsp: Fresh Dillweed,
1/2 tsp: Chicken Bouillon Granules,
Fresh Dill Sprigs, Opt.
Directions:
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.)
Source from luhu.jp
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.)
Source from luhu.jp
Tags
Poultry