You may also like
Categories:
salad oil skinless cabbage chicken cacciatore simmering sauce ground black pepper zucchini red wine vinegar
Viewed: 12 - Published at: 4 months agoIngredients
- salad oil
- 6 medium skinless, boneless chicken-breast halves
- 1 bag shredded cabbage mix for coleslaw
- 1 jar chicken cacciatore simmering sauce
- 1/4 tsp. coarsely ground black pepper
- 1 bag frozen zucchini slices
- 2 tbsp. red wine vinegar
Method
- In 12-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook chicken-breast halves until browned on both sides, about 10 minutes.
- Remove chicken to bowl.
- In same skillet, in 1 tablespoon hot salad oil, cook cabbage 1 to 2 minutes until cabbage wilts.
- Stir in cacciatore sauce and black pepper.
- Return chicken to skillet; over high heat, heat to boiling.
- Reduce heat to low; cover and simmer 5 minutes.
- Turn chicken over; add frozen zucchini and red wine vinegar; over high heat, heat to boiling.
- Reduce heat to low; cover and simmer 5 minutes longer or until chicken loses its pink color throughout and cabbage is tender.
