Yield: 4 servings
Measure | Ingredient |
---|---|
1 can | Pineapple slices in juice |
4 \N | Chicken breast halves* |
2 teaspoons | Vegetable oil |
2 \N | Garlic cloves,large,pressed |
1 teaspoon | Thyme,crumbled |
1 tablespoon | Cornstarch |
¼ cup | Honey |
¼ cup | Dijon mustard |
* - boneless, skinned
Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper to taste. Rub with garlic and thyme. Brown in hot oil in nonstick skillet. Combine 2 tablespoons reserved juice with cornstarch.
Combine honey and mustard; stir into skillet with remaining juice.
Spoon sauce over chicken. Cover and simmer 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple. Cook, stirring, until sauce boils and thickens.