Ingredients
-
4
-
1/4
-
1
-
1/2
-
1
-
1
-
12
-
1/2
-
1/2
-
1
-
2
-
2
-
2
-
-
Directions
Sauteed Chicken Breasts With Pineapple and Jalapeno Chilies, This was in an AP article published in the local newspaper , We loved this dish! It’s easy to prepare and the flavor is wonderful I kept the chicken hot in a 225 degree oven The only negative was that the sauce never did thicken so I would suggest increasing the cornstarch to 3/4 tsp or maybe even a bit more I did double the jalapeno because we enjoy our food hot and spicy (but it really wasn’t) I think the sweetness of the pineapple decreased the heat of the pepper FYI Oh!, I also used canned pineapple This is a keeper Thanks for posting 🙂
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Steps
|
1
Done
|
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
Done
|
in a Shallow Dish, Combine the Flour, Salt and Pepper. Dredge Both Sides of Each Breast in the Seasoned Flour. |
|
3
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
