4 boneless chicken breast halves
1 (3 ounce) package cream cheese
1 teaspoon Worcestershire sauce
1 (12 ounce) container sour cream
1 tablespoon Worcestershire sauce
salt and pepper to taste
3 cups vegetable oil for frying (mayonnaise or other liqueur).
Heat oil in a large empty skillet over medium heat. Fry chicken until crisp, about 5 inches. Remove from skillet, then put in the dressing and fry for 5 minutes. Drain all the liquid from the frying pan. Add chicken and cut into chunks. Shape chicken into triangles (save some for garnish) and place them in the hot oil. Fry until golden brown, about 5 to 7 minutes. Drain or shred chicken breasts, leaving these whole.
Fry the mushrooms and cabbage in the hot oil for 10 minutes, or until almost all liquid is absorbed and chicken is nicely cooked.