Pineapple-glazed breasts of chicken

4 Servings

Ingredients

Quantity Ingredient
1 can Pineapple slices; save syrup (8 1/2 oz.)
1½ tablespoon Soy sauce
2 tablespoons Wine vinegar
2 tablespoons Honey
2 tablespoons Catsup
4 Boned and skinned chicken breasts
2 tablespoons Butter
1 tablespoon Cooking oil
2 teaspoons Cornstarch

Directions

Combine pineapple syrup with soy sauce, vinegar, honey and catsup. Pour over chicken breast. Cover and refrigerate 1 or 2 hours. Drain, saving marinade.

Brown chicken in heavy skillet using 1 Tbsp. butter and oil.

Blend cornstarch with marinade and remaining butter. Heat to boiling; pour over chicken in skillet. Cover tightly; cook slowly about 20 minutes until tender.

During cooking, baste with pan sauce several times to glaze chicken.

About 5 minutes before chicken is done, add drained pineapple slices to heat and glaze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998

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