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 G...
Ingredients
- 4cup finely shredded red
- 4(4 oz.) skinned, boned
- 1tbsp cornstarch
- 1cup skim milk
- 1tbsp fresh dillweed
- 1/2tsp chicken bouillon granules
Directions
- 1
4 c Finely Shredded Red Cabbage 1 tb Vinegar 4 (4 Oz.) Skinned, Boned Chicken Breasts 1 tb Low Cal
- 2
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 i
- 3
Toss Gently To Coat.Place in A Shallow 2 Quart Casserole Coated With Cooking Spray
- 4
Arrange Chicken Over Cabbage With Thickest Portions Towards Outsideand Cover With Plastic Wrap, Turning Back 1 Corner To Vent
- 5
Microwave At High 8 Min.
- 6
Let Stand Covered 5 Min
- 7
Melt Oleo in A 2 Cup Glass Measure
- 8
Add Milk, Cornstarch, Dillweed & Bouillon Granules