Sauteed Chicken Breasts With Pineapple N Jalapeno Chiles

By ROBandSEAN

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 shopping list
• 12-ounce package fresh pineapple chunks (13⁄4 cups)
• 1/2 cup orange juice
• 1/2 teaspoon cornstarch
• 1 tablespoon brown sugar
• 2 jalapeno chilies, seeded and minced
• 2 cloves garlic, minced
• 2 tablespoons 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 ½-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 them 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, 3-4 minutes. Add the chilies and garlic and stir until the garlic is beginning to color, 1-2 minutes.
Stir in the reserved juice. Bring the sauce to a simmer and cook until thickened and reduced slightly, 4-5 minutes. Stir in the cilantro, then serve, spooned over the chicken breasts