Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 c Cabbage finely chopped
2 c Carrots finely sliced
1 c Celery chopped
1 cn V-8 vegetable juice (lg)
2 c Chicken broth
1/4 ts Pepper (white)
1 md Onion finely chopped
3 lb Chicken breast, skinned and
Boned, cut into 1 in. cubes
1 ts Paprika (sweet)

Directions; Add all vegetables, along with broth, seasoning,(except
paprika) and juices to 4 quart dutch oven. Bring mixture to boil, then
cover and simmer at least 30 minutes. In non stick skillet, brown
chicken over medium heat, covering each side with paprika, continue
to brown and turn until chicken is no longer pink, and done through.
About 10 minutes. Deglaze saute pan with 1/4 cup white wine.. Cut
chicken into cubes, add to cabbage broth, along with juices from
saute pan. Cover dutch oven, and continue to simmer 45 minutes.

Submitted by Marina Cheesman Source kitchen of marina

Browse by categories