Pineapple-glazed breasts of chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Pineapple slices; save syrup (8 1/2 oz.) |
| 1½ | tablespoon | Soy sauce |
| 2 | tablespoons | Wine vinegar |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Catsup |
| 4 | Boned and skinned chicken breasts | |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Cooking oil |
| 2 | teaspoons | Cornstarch |
Directions
Combine pineapple syrup with soy sauce, vinegar, honey and catsup. Pour over chicken breast. Cover and refrigerate 1 or 2 hours. Drain, saving marinade.
Brown chicken in heavy skillet using 1 Tbsp. butter and oil.
Blend cornstarch with marinade and remaining butter. Heat to boiling; pour over chicken in skillet. Cover tightly; cook slowly about 20 minutes until tender.
During cooking, baste with pan sauce several times to glaze chicken.
About 5 minutes before chicken is done, add drained pineapple slices to heat and glaze.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998