Chicken And Cabbage Saute1
|Olive oil||1 Tablespoon|
|Onion||1 Small, cut in half vertically and sliced|
|Sliced mushrooms||8 Ounce (1 Package)|
|Garlic||2 Clove (10 gm), minced|
|Bottled minced garlic||2 Teaspoon|
|Sliced cabbage||8 Cup (128 tbs) (1/2 Inch Thick Slices)|
|Fat free, low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Frozen diced cooked chicken||9 Ounce, thawed (1 Package)|
|Black pepper||1⁄4 Teaspoon|
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms, saute 4 minutes. Add garlic, saute 1 minute. Add cabbage, saute 2 minutes. Add chicken broth, and reduce heat to medium. Cover and cook 7 minutes or until cabbage is tender.
2. Stir in chicken, salt, and pepper. Increase heat to medium-high, and saute 2 minutes or until thoroughly heated and liquid evaporates.