SAUTÉED CHICKEN BREASTS WITH PINEAPPLE AND JALAPEÑO CHILIES

Ingredients:
4 boneless, skinless chicken breasts (about 1 1/4 pounds)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
12-ounce package fresh pineapple chunks (1-3/4 cups)
1/2 cup orange juice
1/2 teaspoon cornstarch
1 tablespoon brown sugar
2 jalapeño chilies, seeded and minced
2 cloves garlic, minced
2 tablespoons chopped cilantro

Direction:
Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap.
Using a heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.
In a shallow dish, combine the flour, salt and pepper.
Dredge both sides of each breast in the seasoned flour.
In a large nonstick skillet over medium-high, heat the oil and butter.
Add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side.
Transfer them to a plate and cover with foil to keep warm.
Do not clean the skillet.
While the chicken breasts are cooking, drain the juice from the pineapple into a measuring cup.
Add enough orange juice to total 3/4 cup.
Stir in the cornstarch, then set aside.
Return the skillet to the stove over medium-low.
Add the drained pineapple and brown sugar.
Cook, stirring constantly, until the pineapple begins to brown, 3 to 4 minutes.
Add the chilies and garlic and stir until the garlic is beginning to color, 1 to 2 minutes.
Stir in the reserved juice.
Bring the sauce to a simmer and cook until thickened and reduced slightly, 4 to 5 minutes.
Stir in the cilantro, then serve, spooned over the chicken breasts.

Servings: 4.