LEMON PINEAPPLE CHICKEN
- 1 fresh pineapple
- 1 tablespoon safflower oil
- 2 half chicken breasts (skinned and boned)
- Pepper to taste
- 1/4 teaspoon thyme (crumbled)
- 2 tablespoons flour
- 1/2 cup water or pineapple juice
- 1 tablespoon lemon juice
- 3/4 teaspoon chicken bouillon crystals
- Twist crown from pineapple.
- Cut pineapple lengthwise in half.
- Remove fruit from shells with a curved knife. (This recipe uses half the fruit; refrigerate half and use it later.)
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Cut the half pineapple crosswise into 6 slices; lightly sauté oil.
- Remove from skillet.
- Pound chicken to half-inch thickness.
- Cut each breast in half and sprinkle with pepper and thyme.
- Coat with flour.
- Brown on both sides in pan juices.
- Cover pan; simmer 1 or 2 minutes until done.
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Arrange chicken on two serving plates with the sautéed pineapple. Add water, lemon juice and chicken bouillon to skillet.
- Boil until reduced by one-half.
- Spoon sauce over chicken and pineapple.
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