Tuesday, April 6, 2010

Hawaiian Skillet Chicken

Hawaiian Skillet Chicken

4 boneless, skinless chicken breasts
Salt and pepper to taste
½ cup flour
2 tablespoons oil
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 teaspoon paprika
½ teaspoon kosher salt
1 tablespoon flour

Step 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.

Step 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.

Step 3
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.

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