Calypso chicken
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Chicken cutlets |
| 6¾ | teaspoon | All-purpose flour (2 TBL + 3/4 tsp) |
| 1 | teaspoon | Each olive oil and margarine |
| ¼ | cup | Chopped scallions (green onions) |
| 2 | Garlic cloves, minced | |
| ¼ | cup | Light rum |
| ½ | cup | Drained pineapple chunks |
| ½ | cup | Chinese snow peas, stems and strings removed) |
| 18 | teaspoons | Canned chicken broth (1/3 cup + 2 tsp) |
| ¼ | cup | Drained Italian tomatoes, seeded, thin sliced |
| ¼ | cup | Orange juice (no sugar added) |
| 8 | teaspoons | Pineapple juice (no sugar added) (2 TBL+tsp) |
| ¾ | ounce | Sliced drained canned water chestnuts |
| 1 | Strip green chili pepper (1/2 x 1/8 inch) | |
Directions
Dash crushed red pepper or dried red chili pepper Pat chicken dry and cut into 3 x 1-inch strips. On sheet of waxed paper or paper plate sprinkle chicken evenly with flour to coat. In a 12 inch skillet combine oil and margarine and heat until bubbly; add chicken and saute until lightly browned on all sides. Remove from pan. In same skillet saute scallions and garlic until garlic is lightly browned; carefully pour in rum. Bring mixture to a boil, stir in remaining ingredients and cook until mixture returns to a boil, about 5 minutes. Return chicken to skillet and cook until liquid has thickened and chicken is heated through, about 10 minutes.
Remove and discard fresh chili pepper.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.