- 4
- 15 mins
- 30 mins
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/4 lbs)
- 1/4 cup all-purpose flor
- 1 tsp salt
- 1/2 tsp. ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. butter
- 1 (12 oz.) pkg. fresh pineapple chunks (1 3/4 cups)
- 1/2 cup orange juice
- 1/2 tsp. cornstarch
- 1 Tbsp. brown sugar
- 2 jalapeno peppers, seeded and minced
- 2 cloves garlic, minced
- 2 Tbsp. chopped cilantro
Preparation
Step 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.
In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast in the seasoned flour.
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 to a plate and cover with foil to keep warm. Do not clean the skillet.
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.
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 peppers and garlic and stir until the garlic is beginning to color, 1 to 2 minutes.
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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