Hawaiian Chicken

This recipe comes from a book some friends loaned my boyfriend in college. It was one of the first dishes he cooked when he got a kitchen (yay no more cafeteria food). We had both forgotten about it until recently, and now I wonder why we ever stopped making this once a week! It is so sweet, juicy and easy.

Ingredients

2 T vegetable oil

1 t paprika

1/2 cup flour

1 lb boneless, skinless chicken breasts

1 can pineapple chunks in juice

2 T brown sugar

4 fresh basil leaves, chopped or 1 t dried

1 t ground nutmeg

1 cup cooked white rice

Directions

1.      Heat the oil over medium heat in a large skillet

2.      Combine the paprika and flour in a medium-sized bowl

3.      Lightly coat the chicken in the flour

4.      Sauté the floured chicken, stirring and turning occasionally, until golden brown on     all sides, about 10 minutes

5.      Drain the pineapple juice into a medium bowl. Mix with brown sugar, basil and nutmeg.

6.      Add the juice mixture to the chicken in the skillet and stir

7.      Cover and reduce the heat to low; simmer for 20 to 30 minutes, or until the chicken is white in the center

8.      Add the pineapple chunks and continue to simmer another five minutes. Serve chicken over rice with all the skillet juices.