red cabbage, shredded
chicken breasts, boneless and skinless
chicken bouillon granules
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 on high 8 minutes; let stand covered 5 minutes.
Melt butter in a 2 cup glass measure.
Add milk, cornstarch, dillweed and bouillon granules; stir well.
Microwave on high 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.