Yield: 2 servings
|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 \N||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 \N||Strip green chili pepper (1/2 x 1/8 inch)|
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.