| 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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