1 tablespoon vegetable oil
2 tablespoons chicken bouillon granules
3 onions, chopped
1 medium head cabbage, finely chopped
1 medium head cabbage, finely chopped
1 medium head cabbage, finely chopped
4 medium skinless, boneless chicken breast halves
1 medium head cabbage, finely chopped
1 medium head cabbage, finely chopped
1 medium head cabbage, finely chopped
2 shallots, peeled and sliced
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce
Heat oil in a large skillet over medium heat. Cook chicken breasts in oil 30 minutes to 40 minutes, depending on size and color of breasts. Discard chicken.
Remove one-half of the chicken, place breast side up in a large hot skillet, and brown in 3 to 4 minutes per side, turning once. Stir in lemon juice and Worcestershire sauce. Return chicken to skillet. Stir in chicken, cabbage and chicken. Bring to a boil, then reduce heat. Simmer 5 minutes. Sprinkle over chicken mixture. Top with shallots and lemon juice. Return mixture to a boil, then reduce heat. Simmer 1 hour.
Remove chicken mixture from heat and pour over hot chicken mixture. Serve at room temperature.
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