Sauteed Chicken Breasts With Pineapple And Jalapeno Chilies

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts (about 1 1/4 pounds)
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 12 ounces package fresh pineapple chunks (1 3/4 cups)
• 1/2 cup orange juice
• 1/2 teaspoon cornstarch
• 1 tablespoon brown sugar
• 2 jalapeno chilies, seeded and minced
• 2 garlic cloves, minced
• 2 tablespoons chopped cilantro

Recipe

• 1 arrange chicken breasts in a single layer on a work surface and cover with plastic wrap. using a heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.
• 2 in a shallow dish, combine the flour, salt and pepper. dredge both sides of each breast in the seasoned flour.
• 3 in a large nonstick skillet over medium-high, heat the oil and butter. add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. transfer them to a plate and cover with foil to keep warm. do not clean the skillet.
• 4 while the chicken breasts are cooking, drain the juice from the pineapple into a measuring cup. add enough orange juice to total 3/4 cup. stir in the cornstarch, then set aside.
• 5 return the skillet to the stove over medium-low. add the drained pineapple and brown sugar. cook, stirring constantly, until the pineapple begins to brown, 3 to 4 minutes. add the chilies and garlic and stir until the garlic is beginning to color, 1 to 2 minutes.
• 6 stir in the reserved juice. bring the sauce to a simmer and cook until thickened and reduced slightly, 4 to 5 minutes. stir in the cilantro, then serve, spooned over the chicken breasts.