You will love the smells coming from your kitchen when preparing this recipe.
SKILLET SWEET AND SOUR CHICKEN BREASTS
4 CHICKEN BREASTS; Boneless Skinless.
1/2 cup(s) APRICOT - PINEAPPLE PRESERVES
1 tablespoon(s) VINEGAR; Apple Cider.
1/2 cup(s) WATER
1 can(s) (8 ounce) PINEAPPLE SLICES; Cut Into Chunks.
1 ONION; Cut Into Chunks.
1/2 GREEN BELL PEPPER; Cut Into Chunks.
1/2 RED BELL PEPPER; Cut Into Chunks.
1/2 cup(s) FLOUR
SALT; To Taste.
BLACK PEPPER; To Taste.
1 tablespoon(s) BUTTER
1 1/2 tablespoon(s) OIL
In a skillet add a small amount of oil.
When oil is heated, add onions and bell peppers.
Satue until tender crisp.
Remove from pan, set aside.
Combine flour, salt and pepper to taste in a plastic bag or on a plate.
Dip chicken into flour, coating both sides well.
Melt butter with the oil in the skillet used to cook onions and peppers.
Place chicken in skillet and fry chicken over medium to medium-low heat until chicken is browned, about 10 to 15 minutes.
Flip chicken, adding more oil if needed and seasoning with more salt and pepper to taste if desired.
Continue cooking chicken until chicken is no longer pink inside.
Remove chicken from pan to a serving dish, cover with foil to keep warm.
Add preserves, water, and vinegar to skillet.
Bring to a boil and boil for 2 minutes stirring often.
Add onions and peppers back to skillet along with pineapple, let simmer for about 1 minute.
To serve, place some of the onion and pepper mixture over chicken.