1 tablespoon olive oil
1 large red onion, chopped
1 medium head cabbage
1 medium head cabbage
3 cups chicken broth
1/4 cup all-purpose flour
4 teaspoons chicken bouillon granules
8 ounces uncooked chicken broth
8 ounces Sherry cream cheese, softened
1/8 teaspoon salt
1 (12 ounce) package frozen mixed vegetables, thawed
Heat oil in a large skillet over medium heat. Saute onion, cabbage, broth and flour until tender. Stir chicken mixture into their pan.
Return skillet to heat. Saute chicken pieces until cooked through and crisp, about 10 minutes total. Remove chicken strips from pan; set aside.
Bring chicken broth and chicken broth mixture to a boil over medium heat. Add flour and fish flakes; mix well. Reduce heat to low; stir in softened cheese. Cook and stir till chicken is cooked through; reduce heat to medium. Meanwhile, bring a large pot of lightly salted water to a boil.
Spoon uncooked chicken into skillet, with spoon, and cook on medium heat until no longer pink, about 5 minutes. Pour over chicken, and cook until increased, about 5 minutes. Let cool, and serve and serve.
⭐ ⭐ ⭐ ⭐