Sauteed Chicken Breasts with Pineapple

By Paul Briand

I know, I know. I've been doing a lot of chicken lately. I promise to move onto something else next week.

This particular chicken recipe comes from the Associated Press and I found the combination of the pineapple/orange juice with the jalapenos/cilantro pretty interesting ... kind of a fusion thing going on here.

Ingredients
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-ounce 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 cloves garlic, minced
2 tablespoons chopped cilantro

Directions
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.