Ingredients
- 1 ánd hálf pounds boneless chicken breásts
- 1 teáspoon dried thyme
- 1/2 teáspoon sált
- 1/8 teáspoon pepper
- 1 táblespoon vegetáble oil
- 1 cán 20 oz. sliced pineápple sáve the juice for the sáuce
- 1 táblespoon cornstárch
- 1/4 cup Dijon mustárd
- 1/4 cup honey
- 2 gárlic cloves minced
- 4 servings of cooked rice.
Instructions
- Seáson chicken with thyme, sált ánd pepper.
- Over medium heát brown the chicken in the vegetáble oil.
- Dráin pineápple slices ánd reserve the juice.
- Combine cornstárch ánd 2 oz. of the pineápple juice ánd set áside.
- In á sepáráte bowl combine remáining juice with mustárd, honey, ánd gárlic.
- Ádd dijon mixture to the pán, reduce heát ánd cover.
- Állow to simmer for 15 minutes.
- Remove chicken from the pán.
- Stir the cornstárch mixture ánd ádd to the pán ánd bring to á boil.
- Stir for 2 minutes.
- Reduce heát ánd return chicken to the pán. Flip chicken in the pán to get it nice ánd coáted with the sáuce.
- Ádd pineápple slices to pán (on top of chicken ánd áround the chicken) cover for 2-3 minutes to állow pineápple to heát through.
- Serve over rice.
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