Ingredients

4 C. finely shredded red cabbage
1 Tbsp. vinegar
4 (4-oz. each) skinned, boned chicken breasts
1 Tbsp. margarine
1 Tbsp. cornstarch
1 C. skim milk
1 Tbsp. fresh dill weed
1/2 tsp. chicken bouillon granules
fresh dill sprigs (optional)

Cooking Instructions

Combine cabbage and vinegar in medium bowl; toss gently to coat. Place in a shallow 2- quart casserole coated with cooking spray. Arrange chicken over cabbage with thickest portions towards outside and cover with plastic wrap, turning back 1 corner to vent. Microwave at high for 8 minutes. Let stand covered for 5 minutes. Melt margarine in a 2 C. glass measure. Add milk, cornstarch, dill weed and bouillon granules; stir well. Microwave at high for 3-4 minutes or until thickened, stirring after 2 minutes. Serve with cabbage on bottom, then chicken and sauce over chicken. Garnish with dill sprigs.
 
 
"Give us this day our daily bread." (Matthew 6:11)