Hawaiian Skillet Chicken
(Recipe courtesy of FamilyFun.com)
Sautéing chicken is extremely easy; you start with high heat and just a little oil. It is a building block recipe, since once you have the sautéed chicken you can add a favorite sauce or vegetable. The reward will be dinner on the table in about 20 minutes.
Tip: Feel free to make up your own additions for a pan sauce. For a variation, try adding a 9-ounce jar of apricot chutney and 1/4 cup chopped pecans. Save time by buying “thinly sliced” boneless, skinless chicken breast. This will eliminate the step to remove the tenderloin and will also cut down sautéing time: two minutes per side.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper to taste
½ cup flour
2 tablespoons vegetable oil (canola, corn, peanut)
1 (8 ounce) can pineapple chunks, with juice
½ cup brown sugar
3 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1/8-teaspoon ground cloves
¼ teaspoons paprika
½ teaspoon kosher salt
1. 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, pressing to make sure it adheres. Shake off excess flour.
2. In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, without crowding the pan, 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 if needed. Turn the cutlets and continue to sauté for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side) Transfer the chicken to a plate and remove the skillet from the heat.
3. 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 (about 2 minutes). Pour the sauce over the chicken and serve with white rice.
Suggested Side Dishes:
- Cole Slaw
- Green Beans/vegetables
Coupons as of 06/11:
Reser’s Fine Foods: Save $1.00 on any Reser’s American Classics 3 lb Salad
Del Monte Gold: Save 50 cents on Del Monte Gold Extra Sweet Pineapple
Dole: Save 55 cents on any one Dole tender Garden or 7 Lettuces
Fresh Gourmet Salad Toppings: Save $1.00 on any 2 Gourmet Salad Toppings
Dole: Save 50 cents when you by any one DOLE Premium Baby Blend in an Eco-friendly package
Eat Better America
Green Giant: Save 60 cents when you buy two Green Giant Frozen Boxed Vegetables
Uncle Ben’s Rice: Any product- $1.00 off 2
What’s For Dessert…?
Orange Sherbet Jell-O:
2 (3 oz.) pkg. orange Jello
1 pt. orange sherbet
1 c. boiling water
1 c. (11 oz.) mandarin oranges,
1 c. heavy cream OR 1 pkg. prepared whipped topping OR
Frozen whipped topping equal to 2 cups put sherbet out to soften. Dissolve Jell-O in boiling water. Add sherbet and mix well. When partially set (this step goes fast). Add the oranges and fold in whipped cream. Pour into 1 1/2 quart ring mold or bowl. Chill. Serves 8.
Coupons as of 06/11:
Jell-O Pudding or Gelatin snacks- 60 cents off
Dole Mandarin Oranges: 55 cents off 2
Organic Valley Heavy Whipping Cream- $1.00 off