2 medium chicken breasts, cut into 1-inch cubes
1/2 teaspoon vegetable oil
1 large onion, thinly sliced
1 cup chopped celery
1/2 cup chopped tomatoes
1 tablespoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 medium head cabbage, shredded
1/4 cup vegetable oil
2 cups dry white wine
Place chicken cubes in a large shallow serving dish. Place one tablespoon oil over each breast, turn breast and pour the chicken mixture over chicken. Cover and chill for 2 hours.
Heat oil in a large skillet over high heat. Saute onion slices in oil until tender. Remove chicken cubes from pan. Add celery and tomatoes to skillet and saute until onion is tender. Add garlic powder, salt and pepper, stirring. Pour wine over chicken. Cover and simmer 20 minutes, stirring occasionally. Remove chicken, slice into cubes and set aside.
Return chicken breasts to pan and add half of the celery and tomato mixture, followed by half of the chicken broth mixture, followed by the remaining half of chicken broth mixture. Heat through and serve. Serve chicken breasts with celery and tomato sauce on the side.
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