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.
Recipe: Season the chicken breasts with the roasted red pepper and garlic seasoning and arrange them in a greased baking dish. Bake in a preheated oven at 400 F for about 20 minutes or until the chicken breasts are fully cooked. Heat the butter in a large skillet and saute the shallots for 2 minutes. Add the pineapple, ginger and red peppers and saute for 3 minutes more. Deglaze with the white wine and add the baked chicken breasts. Pour the chicken broth and cream and bring to a boil. Cook until the sauce is reduced to half and is thick. Taste the sauce for salt and add some if necessary. I served the pineapple chicken with roasted vegetables and roasted red skin potatoes.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.