No, we didn't get a new pet!
I just tried a new recipe that all the family liked. I got it from the website that I use for our dinner menu. In case I haven't told you about that, it's called Menus for Moms and it's GREAT! If you want to check it out, look at my links. Anyway, the other night I tried Hawaiian Chicken on the family. They knew I was making chicken for dinner, but they weren't expecting this! Brian's comment was "I knew you were making chicken but I didn't expect it to be this good!" Such a sweet man...
I didn't take a picture of how it looked, even though it was a nice looking dish. I found this picture of a Wild Hawaiian Chicken instead.
So, here's the recipe in case you'd like to try it!
Hawaiian Skillet Chicken
Serves: 4
INGREDIENTS
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper to taste
1/2 cup flour
2 tablespoons vegetable oil (canola, corn, peanut)
Hawaiian Sauce:
1 (8 ounce) can pineapple chunks, with juice
1/2 cup brown sugar
3 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1/8 teaspoon ground cloves
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1 tablespoon flour
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. 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.
*Note--You can skip the breading and frying part and just make the sauce to go over the cooked chicken. This is the low FAT alternative for those of us who have enough fat or want to get it from other sources!
I just tried a new recipe that all the family liked. I got it from the website that I use for our dinner menu. In case I haven't told you about that, it's called Menus for Moms and it's GREAT! If you want to check it out, look at my links. Anyway, the other night I tried Hawaiian Chicken on the family. They knew I was making chicken for dinner, but they weren't expecting this! Brian's comment was "I knew you were making chicken but I didn't expect it to be this good!" Such a sweet man...I didn't take a picture of how it looked, even though it was a nice looking dish. I found this picture of a Wild Hawaiian Chicken instead.
So, here's the recipe in case you'd like to try it!
Hawaiian Skillet Chicken
Serves: 4
INGREDIENTS
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper to taste
1/2 cup flour
2 tablespoons vegetable oil (canola, corn, peanut)
Hawaiian Sauce:
1 (8 ounce) can pineapple chunks, with juice
1/2 cup brown sugar
3 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1/8 teaspoon ground cloves
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1 tablespoon flour
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. 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.
*Note--You can skip the breading and frying part and just make the sauce to go over the cooked chicken. This is the low FAT alternative for those of us who have enough fat or want to get it from other sources!
WOW!! That sounds sooo yummy!! I can't wait to try that out! I don't think I understand though about removing the tenderloin and allowing "it" to cook evenly. Why would you remove it? It cooks the fastest. Maybe it means DON'T cook the tenderloin and just cook the breast part. Hmmm.. Oh well. Just calrify for me. :) I look forward to trying this recipe!
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