Chicken Breast with Creamy Pineapple Sauce
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Ingredients for 4 portions:
4 boneless/skinless chicken
breasts (6 to 8 oz. each),
1/2 cup pineapple tid bits from a can,
1/2 teaspoon freshly chopped ginger,
1 chopped shallot,
1 tablespoon butter,
1 red bell pepper, sliced,
1/2 cup chicken broth,
1/2 cup heavy cream,
2 oz. dry white wine,
1/2 teaspoon roasted red
pepper and garlic seasoning,
salt to taste.
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Recipe:
1. Season the chicken breasts with the roasted red pepper and garlic seasoning and arrange them in a greased baking dish.
2. Bake in a preheated oven at 400 F for about 20 minutes or until the chicken breasts are fully cooked.
3. Heat the butter in a large skillet and saute the shallots for 2 minutes.
4. Add the pineapple, ginger and red peppers and saute for 3 minutes more.
5. Deglaze with the white wine and add the baked chicken breasts.
6. Pour the chicken broth and cream and bring to a boil. Cook until the sauce is reduced to half and is thick.
7. Taste the sauce for salt and add some if necessary. I served the pineapple chicken with roasted vegetables and roasted red skin potatoes.
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