1/2 pound skinless, boneless chicken breast halves
1/4 cup vegetable oil
2 medium onions, finely diced
2 medium carrots
2 medium celery stalks, finely diced
2 medium tomatoes, seeded and chopped
1 medium onion, chopped
1 large carrot, peeled and diced
1 medium head cabbage, shredded
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon soy sauce
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon red wine
6 skinless, boneless chicken breast halves
Heat oil in a large nonstick skillet over medium heat. Add chicken and saute browning on all sides.
While chicken are browning, combine chicken, oil, onions and carrots; toss. Throw chicken mixture back into skillet. Continue cooking and stirring while tossing. Cover, remove pan from heat, and let chicken continue cooking on all sides until no longer pink, about 5 minutes.
Meanwhile, in a medium saucepan, heat carrots, celery, tomatoes, onion, carrot, cabbage and chicken broth to a boil - reduce heat. Continue stirring and adding broth; bring to a boil, stirring occasionally, until liquid is reduced and sauce thickens slightly. Stir in garlic powder, salt, soy sauce, paprika and onion powder. Reduce heat to medium heat and stir in wine. Bring to a boil, stirring occasionally, until red wine is absorbed and a mixture of chicken, broth, garlic powder, salt and soy sauce begins to hold together. Stir into chicken mixture.
Reduce heat to low and cook, stirring occasionally, until chicken is tender, about 10 minutes.
Remove chicken from saucepan and stir them in with sauce. Cover, reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Remove chicken from saucepan and let cool slightly.
Heat chicken stock in a large stock pot over medium-high heat. Pour stock over chicken.
Reduce heat to medium-low heat and add chicken stock, stirring together, until liquid is reduced and chicken is no longer pink. Heat through and serve.