Marinated Chicken and Mushrooms on Cabbage Steaks

MARINATED CHICKEN:

I made this recipe up many years ago, I think--30 at least, so I could have forgotten where I got it!--and LOVED it.  I used white Worcestershire sauce (then called Marinade for Chicken, then discontinued!), then, and we've stopped using the commercial stuff at all, but I decided to try my new recipe for AIP Worcestershire in its place, and it was LUSCIOUS.

Here's how:

2-3 large chicken breasts or 7-8 boneless thighs, cut in cubes
3/4 cup olive oil
1/2 cup white wine (I used chardonnay)
3-4 sliced garlic cloves
1/2 cup Worcestershire sauce, home made* (or commercial if you don't mind the weird ingredients)

1 cup of sliced mushrooms, more or less

Mix liquids and add chicken and garlic, marinate at least 6 hours, then cook in the same sauce till chicken bites are done. Remove chicken and quickly saute' mushrooms in the same pan.

Serve it all over cabbage steaks*, as we did here, or rice or potatoes (if you can do grains and nightshades) or cauliflower rice. Or put in a bowl and go for it!

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HOME MADE WORCESTERSHIRE SAUCE

*I used this recipe for the Worcestershire sauce, and it's as good as the traditional stuff I grew up on! https://www.instinctualwellbeing.com/paleo-aip-worcestershire-sauce/ 

I wonder if I can figure out how to make a white version!  Or maybe I'll just try this one I just found: https://www.spicealley.com/blogs/recipes/white-wine-worcestershire-sauce
(Of course, without cornstarch...I'll bet tapioca starch would work just as well.  I'll use honey or maple syrup instead of white sugar, too...)

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*CABBAGE STEAKS

Preheat oven to 400 degrees.  Slice cabbage from the head, about 1/2" thick slabs.  (If it's near the stem, core that out.) Place on a cookie sheet, coat well with olive oil on both sides, salt and pepper both sides, and roast for 15-17 minutes till edges are crispy.  (If you want more crisp, you can stir the steaks areound and put it back in the oven for a while.  YUM.)  We like this just as a simple side dish, as well...