Sauteed Chicken Breasts With Pineapple and Jalapeno Chilies |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was in an AP article published in the local newspaper. Ingredients:
4 boneless skinless chicken breasts (about 1 1/4 pounds) |
1/4 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 tablespoon extra virgin olive oil |
1 tablespoon butter |
12 ounces package fresh pineapple chunks (1 3/4 cups) |
1/2 cup orange juice |
1/2 teaspoon cornstarch |
1 tablespoon brown sugar |
2 jalapeno chilies, seeded and minced |
2 garlic cloves, minced |
2 tablespoons chopped cilantro |
Directions:
1. Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap. Using a heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.
2. In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast in the seasoned flour.
3. In a large nonstick skillet over medium-high, heat the oil and butter. Add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm. Do not clean the skillet.
4. While the chicken breasts are cooking, drain the juice from the pineapple into a measuring cup. Add enough orange juice to total 3/4 cup. Stir in the cornstarch, then set aside.
5. Return the skillet to the stove over medium-low. Add the drained pineapple and brown sugar. Cook, stirring constantly, until the pineapple begins to brown, 3 to 4 minutes. Add the chilies and garlic and stir until the garlic is beginning to color, 1 to 2 minutes.
6. Stir in the reserved juice. Bring the sauce to a simmer and cook until thickened and reduced slightly, 4 to 5 minutes. Stir in the cilantro, then serve, spooned over the chicken breasts.
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