Skillet Hawaiin Chicken |
| Name: |
Belinda Hurley |
| Base: |
Camp Lejeune |
| Recipe: |
4-6 boneless, skinless chicken breasts pepper to taste
1/2 cup flour
2 tablespoons vegetable oil (canola, corn, peanut)
Sauce
1 (8 ounce) can pineapple chunks, with juice
1/2 cup brown sugar
3 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1/8 teaspoon ground cloves
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1 tablespoon flour
Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderloins) on both sides with flour, make sure it adheres. Shake off excess flour. In a large skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, work in batches and add more oil if necessary. Sauté chicken for 4 minutes, without moving, it will become nicely brown. Adjust the heat up or down as needed. Turn the cutlets and continue to sauté for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout. Transfer the chicken to a plate and remove the skillet from the heat.
SAUCE: Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt. Return the skillet to medium heat and stir for a minute. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly. Pour the sauce over the chicken and serve with white rice. |
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