4 teaspoons olive oil
1 (4 ounce) skinless, boneless chicken breast in oil
1 (4 ounce) can diced tomatoes with green chile peppers, with liquid
1 (8 ounce) can marinated artichoke hearts (Ranch)
2 tablespoons all-purpose flour
1 egg
1 teaspoon paprika
1/4 teaspoon garlic powder
1 (15 ounce) can chicken broth
1 medium head cabbage, shredded
1 medium head spinach
1 medium head broccoli, sliced
1 medium head mushrooms, sliced
1 medium head onion, sliced
1 medium head cabbage, shredded
1 medium onion, chopped
Heat olive oil in a large skillet over medium heat. Saute chicken breasts in oil 2 to 3 minutes on each side, until well browned. Remove chicken and set aside.
Heat 2 tablespoons olive oil in a large skillet over medium heat. When chicken is hot, place diced tomatoes in skillet. When tomatoes are heated, stir in chicken, tomatillos, artichoke hearts, flour, egg and paprika. Season with garlic powder, paprika, chicken broth, cabbage, spinach, broccoli and mushrooms. Stir together.
Stir chicken mixture back into skillet with chicken slices, toss and season with salt and pepper. Heat to medium heat.
Gradually pour chicken mixture into skillet. Cook over medium heat, stirring constantly, until chicken is well coated with sauce.
When chicken is cooked, stir chicken mixture into sauce and sprinkle with cheese, parsley flakes, horseradish and parsley. Bring to a boil and serve.
⭐ ⭐ ⭐ ⭐ ⭐