1 pound skinless, boneless chicken breast halves
3 carrots
1 head cabbage
1 large onion, sliced
1 2/3 cups white wine
4 teaspoons alcohol
1 lemon, juiced
4 teaspoons chicken bouillon granules
1 cup milk
8 cubes chicken bouillon
Combine chicken, carrots, and cabbage in large mixing bowl. Add wine, chicken bouillon, onion, wine, lemon juice and chicken bouillon. Stir briefly.
Place chicken in green pot with lid and steam uncovered. Set oven temperature at 325 degrees F (165 degrees C).
Clamp thighs with aluminum foil and turn to coat. Cover tightly with aluminum foil. Keep chicken warm in pan.
Let chicken cool completely. Place in boiling water, cover, and simmer for 10 minutes. Remove chicken from pan. Cook on medium heat until measured spoon in thick slices.
Remove chicken from pan. Mix lemon juice and chicken bouillon into skillet; add milk. Cook over medium heat for 3 to 3 1/2 minutes. Stir lemon chicken into sauce, and stir gently until chicken is coated with lemon juice.
Return chicken to pan. Heat over medium heat about 30 minutes, stirring occasionally, until chicken is cooked through (especially if all liquid is used up).
Return chicken to pot with lid drawn. Cover tightly with foil and simmer, stirring occasionally, until chicken is cooked through (especially if all liquid is used up).
Stir chicken back into sauce a few minutes before stirring in lemon chicken and lemon juice. Remove chicken from pan and stir into sauce. Reduce heat to low; simmer 20 minutes.
Spoon chicken mixture into serving bowls.