Chicken and Cabbage, Hunter Style

• 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

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. Remove chicken to bowl.
3. In same skillet, in 1 tablespoon hot salad oil, cook cabbage 1 to 2 minutes until cabbage wilts.
4. Stir in cacciatore sauce and black pepper.
5. Return chicken to skillet; over high heat, heat to boiling.
6. Reduce heat to low; cover and simmer 5 minutes.
7. Turn chicken over; add frozen zucchini and red wine vinegar; over high heat, heat to boiling.
8. Reduce heat to low; cover and simmer 5 minutes longer or until chicken loses its pink color throughout and cabbage is tender.

salad oil, skinless, cabbage, chicken cacciatore simmering sauce, ground black pepper, zucchini, red wine vinegar

Taken from www.delish.com/recipefinder/chicken-cabbage-hunter-style-1450 (may not work)