This post may contain affiliate links to companies I know and trust. If you purchase something through one of those links I will receive a few pennies to help fund my yarn, fabric and vintage cookbook habit

Print Pin

LEMON PINEAPPLE CHICKEN

Course Dinner, Lunch, Main Course, Main Dish

Cuisine American

Keyword Chicken, pineapple

Servings 2

Ingredients

• 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

Instructions

• 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.)
• 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.
• 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.

Printer Friendly copies:

• LEMON PINEAPPLE CHICKEN 4×6 card LEMON PINEAPPLE CHICKEN LEMON PINEAPPLE CHICKEN 3×5 card