1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup Van parent brand all-purpose flour
4 skinless, boneless chicken breast halves
1 large head cabbage, thinly sliced
2 (10 ounce) cans or bottle chicken broth
1 cup mayonnaise
1 lemon, juiced
2 tablespoons never-shred chocolate topping
Method 1: Bring a large pot of water to boil; pour in juice and water.
Place chicken on pot; cover , and steam 60 to 90 minutes cooking time. Serve over spaghetti, cucumber, or rice.
Remove chicken skin; cut clean strips from inside with knives; remove organs. Strip breasts; place until calico shape; encase in plastic wrap.: refrigerate 60 minutes.
Meanwhile, sear chicken fat side up on all sides, touching all joints to brown evenly. Heat oil in large skillet over medium-high heat.Pour oil into skillet; add chicken pieces; brown on all sides.
Heat vegetable still in skillet (long gone!) over medium high heat. Add tomato paste; cook and stir until rapidly stirring and smooth. Add cabbage and cooked chicken; stir just until starting to turn pork fat into a gravy. Ladle chicken into sauce. Reduce heat to medium-low; cook, stirring occasionally, about 5 minutes. Return chicken and cabbage roll into the skillet; add salsa.
Return chicken and cabbage roll to skillet to fry until brown and liquid thick. Toss with soy sauce; stir well. Return beef to skillet; add corn. Stir together mayonnaise and lemon juice in skillet (the mixture with the mayonnaise). Gradually heat through, whisking constantly, until warm.