I love this dish. It's a riff on a dish my mom use to make. She would braise some cabbage and make chicken with cream of mushroom soup and dijon mustard over top and serve them side by side. I modernized it by using whole ingredients adding the cheese and serving it together. Whenever I serve it it disappears.
Slice cabbage into slices removing the thick core.
Add butter to large skillet and let it melt and cook until starting to brown. Add the shallots, garlic and cabbage. Cook stirring often until cabbage is softened and wilted. Add the caraway seeds and season with salt and pepper to taste. Transfer the cabbage to a baking sheet spreading it out a bit. Sprinkle the Swiss cheese over top and place in oven to keep warm and cheese melt while making chicken.
Cut chicken into desired size pieces. You could leave the pieces whole or cut them up. The bigger the pieces the longer it takes for the chicken to cook.
4Add the butter and oil to a large skillet. Season the chicken with salt and pepper and cook turning often until chicken is almost done. Transfer the chicken to a baking sheet and place in oven to keep warm. The chicken will continue to cook a bit in the oven
5Add the shallots and garlic to the same pan the chicken was in. Cook until softened. Pour the wine in scrapping up the bits on the bottom of pan. Let reduce until almost evaporated. Stir in both mustards and the stock. Cook until smooth and beginning to bubble. Add the heavy cream. Season to taste with salt and pepper. Cook until thicken and warmed through.
6To assemble the dish.
Plate the cabbage onto a plate or platter. Arrange the chicken on top. Pour the sauce over and serve.