4 skinless, boneless chicken breast halves
2 teaspoons olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 skinless, boneless chicken breast halves
4 skinless, boneless chicken breast halves
2 teaspoons paprika powder
1/2 teaspoon salt
1/2 teaspoon white sugar
2 teaspoons garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
2 teaspoons dried basil
1/4 teaspoon dried rosemary
1 teaspoon dried thyme
1/8 teaspoon dried marjoram
1/8 teaspoon dried sage
1/8 teaspoon dried marjoram
2 tablespoons white wine
2 tablespoons water
1/4 cup carrots, diced
1/4 cup celery, diced
1/4 cup chopped onion
8 ounces orange cooking wine
1/4 teaspoon lemon zest
Season chicken with salt and pepper to taste. Heat olive oil in a large skillet over medium heat. Season chicken with onion powder, garlic powder, paprika, salt, sugar, garlic powder, parsley, oregano, basil, rosemary, thyme and marjoram into skillet. Add enough water to cover; dip chicken back into egg and olive oil mixture, and return to pan for 2 minutes. Sprinkle paprika on all sides and cook for 1 minute.
Ferment chicken and vegetables by adding 1/2 cup water. Cover, and simmer over low heat for some time.
Pour vegetable mixture into a large stockpot (or nonstick skillet). Add carrots and celery; stir together. Add chicken and egg mixture, and stir together. Add cabbage and mushrooms, cover, and simmer for 5 to 10 minutes.
Reduce heat to medium-low. Remove chicken and vegetable mixture from skillet; transfer to bottom of stockpot. Heat over low heat for about 5 minutes per side and stir in chicken and vegetable stock.
⭐ ⭐ ⭐ ⭐ ⭐