Chicken And Red Cabbage
Yield
4 servngsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
cabbage
shredded |
|
| 1 | tablespoon |
vinegar
|
|
| 4 | each |
chicken breasts
|
|
| 1 | tablespoon |
margarine
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | cup |
milk, skim
|
|
| 1 | tablespoon |
dill weed
|
|
| ½ | teaspoon |
chicken bouillon, powdered
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
cabbage
shredded |
|
| 15 | ml |
vinegar
|
|
| 4 | each |
chicken breasts
|
|
| 15 | ml |
margarine
|
|
| 15 | ml |
cornstarch
|
|
| 237 | ml |
milk, skim
|
|
| 15 | ml |
dill weed
|
|
| 2.5 | ml |
chicken bouillon, powdered
|
|
Directions
Combine cabbage and vinegar in a bowl. Toss.
Place in casserole dish, arrange chicken in it. Cover and bake.
Make sauce with remaining ingredients.
Pour over chicken.
Bake for 15 minutes.
Serve.
