Yield: 4 servings
|1 can||Pineapple slices in juice|
|4 \N||Chicken breast halves*|
|2 teaspoons||Vegetable oil|
|2 \N||Garlic cloves,large,pressed|
|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.