I’m making pineapple chicken tonight.  I decided to attempt a different method and it’s smelling pretty tasty.

This recipe will feed four people

1 pound boneless skinless chicken breast cut into bite sized pieces

3/4 cup flour on large dinner plate or pie plate, with 1 tsp salt, 1/2 tsp. pepper

1 TBLSP. butter plus 1 TBLSP. grape seed or sunflower oil

2 cups water

1 small can V8 juice

1 TBLSP. honey

1 onion halved and sliced thin

1/2 cup sliced celery

2 cloves garlic chopped

1 tsp. poultry spice

four sprigs thyme or 1 tsp. dried

1 tsp. hot curry past (optional)

METHOD:

dredge chicken pieces in flour mixture

In large heavy pot

melt butter and oil together and on medium high heat, brown chicken pieces.  If your butter begins to burn, reduce heat slightly.

When chicken is almost finished browning, reduce heat to medium add onion, celery, and stir

allow to saute for three or four minutes and add garlic.  continue to saute for three more minutes.  You will have brown bits stuck to your pan.  This is VERY GOOD.  This will make a more flavourful dish.

Reduce heat to medium low and add

2 cups water and stir.  Scraping the bottom of the pan so loosen the brown bits.

add 1 can V8 juice and honey.  stir

add poultry spice and thyme

If using curry paste, add

add 1 can pineapple chunks including juice

simmer on medium low for 45 minutes to 1 hour.

remove what is left of the thyme stems

serve with rice and vegetable

delicious!!!