1 teaspoon olive oil
1 cup chopped onion
2 cloves garlic minced
1 tablespoon Worcestershire sauce
1 cup chicken broth
1 medium head cabbage, shredded
1 medium carrots, sliced
1 pound skinless, boneless chicken breast halves
3 juices
1 tablespoon Worcestershire sauce
1 teaspoon white vinegar
1 cup chicken broth
Preheat oven to 350 degrees F (175 degrees C). Brush skillet with olive oil, and place on baking sheet. Coat with iron foil, and pour butter, bread crumbs, mustard and salt over skillet.
Cook over medium heat 10 minutes, until lightly browned and a thick brown crust forms. Sprinkle with onion, bring to a boil, reduce heat, and simmer gently, stirring occasionally, until vegetables are tender.
Remove pan from heat, and pour chicken into skillet, and brown on both sides surface and bottom of metal foil. Remove chicken and lay flat with foil over bone. Sprinkle with Worcestershire sauce, cabbage, carrots, chicken, broth, vinegar, and chicken broth. Drizzle over chicken.
Bake uncovered in preheated oven for 30 minutes, or until chicken juices run clear. When chicken is cooked, leave wing meat on plate, and mix with chicken liquid and Worcestershire sauce. Place large sheets of foil on bottom of skillet and cut one large leaf into 6 pieces so that steam can escape. Pour some of the heated drink into skillet. Cover, and cook over high heat about 30 minutes, or until chicken is completely cooked through and juices run clear.
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