6 skinless, boneless chicken breast halves
2 tablespoons vegetable oil
2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium head cabbage
2 cups water
2 cups sliced apple
1 (6 ounce) can diced celery
2 cups water
1 1/2 cups vinegar
1/2 cup white wine
1 teaspoon salt
1/2 teaspoon white sugar
2 tablespoons cornstarch
1/2 teaspoon dried sage
Heat oil in a large skillet over medium heat. Stir in chicken. Saute for about 10 minutes, turning once.
Add remaining ingredients and chicken. Saute for about 5 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and cut into 4 pieces.
Stir vinegar, sugar, cornstarch, wine, salt, sugar, cornstarch and sage into skillet mixture and allow mixture to simmer. Bring mixture to a simmer, stirring constantly. Cover and simmer 5 to 10 minutes, until chicken is cooked through.