Chicken and Cabbage, Hunter Style

1. 1

   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.

2. 2

   Remove chicken to bowl.

3. 3

   In same skillet, in 1 tablespoon hot salad oil, cook cabbage 1 to 2 minutes until cabbage wilts.

4. 4

   Stir in cacciatore sauce and black pepper.

5. 5

   Return chicken to skillet; over high heat, heat to boiling.

6. 6

   Reduce heat to low; cover and simmer 5 minutes.

7. 7

   Turn chicken over; add frozen zucchini and red wine vinegar; over high heat, heat to boiling.

8. 8

   Reduce heat to low; cover and simmer 5 minutes longer or until chicken loses its pink color throughout and cabbage is tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.