1 tablespoon olive oil
1 onion, diced
1 medium head cabbage, diced
4 skinless, boneless chicken breast halves
1 (10.5 ounce) can condensed tomato soup
1 teaspoon salt
2 tablespoons white sugar
1/2 teaspoon ground black pepper
1 1/2 teaspoons chicken bouillon granules
1 1/2 teaspoons lemon zest
1 (1.25 ounce) package orange flavored jell-o
Heat olive oil in a large skillet over medium heat. Add onion and turn over gently so that skin does not dry out. Saute for about 20 minutes, stirring constantly.
In a large bowl, mix cabbage, chicken and tomato soup. Stir constantly into skillet; cook until chicken is browned. Reduce heat to medium-low, and add salt, sugar, pepper and bouillon granules.
Icing chicken with lemon zest, add orange flavored gelatin to skillet. Cook over medium heat until partially melted, about 10 minutes. Place steaks onto hot plate. Sprinkle with orange gelatin if desired.
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