| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Soups, Poultry, Main dish, Low-cal | 6 | Servings |
INGREDIENTS
| 5 | c | Cabbage finely chopped |
| 2 | c | Carrots finely sliced |
| 1 | c | Celery chopped |
| 1 | cn | V-8 vegetable juice (lg) |
| 2 | c | Chicken broth |
| 1/4 | ts | Pepper (white) |
| 1 | md | Onion finely chopped |
| 3 | lb | Chicken breast, skinned and |
| Boned, cut into 1 in. cubes | ||
| 1 | ts | Paprika (sweet) |
INSTRUCTIONS
Directions; Add all vegetables, along with broth, seasoning,(except paprika) and juices to 4 quart dutch oven. Bring mixture to boil, then cover and simmer at least 30 minutes. In non stick skillet, brown chicken over medium heat, covering each side with paprika, continue to brown and turn until chicken is no longer pink, and done through. About 10 minutes. Deglaze saute pan with 1/4 cup white wine.. Cut chicken into cubes, add to cabbage broth, along with juices from saute pan. Cover dutch oven, and continue to simmer 45 minutes. Submitted by Marina Cheesman Source kitchen of marina Posted to MM-Recipes Digest V3 #191 Date: Wed, 10 Jul 1996 10:31:12 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)
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