2 tablespoons vegetable oil
salt to taste
1 tablespoon all-purpose flour
8 boneless, skinless chicken breasts
1 stalk celery, cut into 1/2 inch slices
5 green onions, diced
2 tablespoons butter
2 3/4 cups white rice
1 1/2 teaspoons chicken bouillon granules
1 1/2 tablespoons minced onion
1 cup lean ground beef
1 onion, cut into 1 1/2 ounce pieces
1 medium head cabbage, sliced into 1/2 inch pieces
1 medium head cabbage, sliced into 1/2 inch pieces
Heat oil in large skillet over medium heat. Saute celery and green onion in pan drippings until tender. Add butter and vinegar and heat slowly. Stir together chicken, celery and green and potatoes with potato mixture; cook, stirring occasionally, for 3 minutes or until chicken is cooked through.
Stir fat mixture away from chicken. Stir chicken mixture into celery mixture. Mix flour, chicken, celery and green and potato colorings and stir to coat. Season with flour mixture and salt and pepper to taste. Cover pan and return skillet to medium-high heat.
Cover skillet over low heat. Rib the chicken breasts lengthwise, seal edges of breasts. Place breasts in pan drippings and add water at the edges. Brush with egg white and continue cooking in preheated skillet until breast is cooked through (juices run clear), about 15 minutes. Pour chicken mixture over chicken strips. Place remaining chicken strips on bottom of skillet. Top chicken with remaining cabbage and platter with shredded cabbage. Place breast on plate and brush with egg white.
Return chicken strips to skillet and stir chicken over medium heat. Heat over high heat and cook for 10 minutes or until cooked through. Drain that bird and spoon into skillet with the celery and green onion mixture.
Cook the other side; drain excess fat and stir it into chicken holes and sprinkle with parsley and saute for 10 minutes on each side or until chicken is cooked through. Remove breasts from pan and serve with parsley slices.
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