6 skinless, boneless chicken breast halves
1/2 onion, diced
1 clove garlic, minced
1 1/2 cups milk
2 large mushrooms, sliced
2 (8 ounce) cans diced green chile peppers
1/2 cup shredded cabbage
Place chicken in a large skillet over medium high heat. Cook until no longer pink, about 15 minutes. Remove chicken from skillet, and place in a shallow dish or ceramic bowl for drying. Pour water into skillet, and add chicken. Bring to a slow, steady cook, scraping up the browned bits and crumbs. Pour 2 tablespoons of chicken broth into skillet. Remove chicken from the liquid, and use to drizzle over the chicken.
Heat the bacon grease in a skillet over medium high heat. Cook chicken in the grease until pink, about 5 to 6 minutes. Remove chicken from skillet, and cook until browned, about 1 minute. Serve chicken on each plate, or roll into a rectangular shape with foil.