Steps:
- In a large dry* skillet, fry (med heat) up the chicken that has been lightly sprinkled with garlic salt/powder until it is done and browned and the bottom of the pan is coated with yummy chicken crusties. Remove chicken.
- Add 2 Tbsp. butter to the pan and throw in all the cabbage. Let wilt a bit. Add the 2 cups of water 1/2 a cup at a time and allow each 1/2 cup to evaporate a bit (about 5 min) before adding the next. Stir periodically through this process.
- Mix the other 1/2 cup of water with the cream. After most of the water has evaporated, pour 1/2 of the cream/water mix into skillet. Allow to boil down slowly. Add in cream cheese and butter and stir in to melt. When cream is boiled down a bit add in the rest of the cream and reduce down. Add chicken in. Sprinkle in a generous amount of parmesan cheese and stir in. Season with garlic powder and cook until you have a nice creamy, thick sauce. Divide between 2 plates and enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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