Ingredients:
4 chicken breast halves ( 2 whole breasts)
8 ounces newman’s own pineapple salsa ( or other brand)
2 cups vegetables or 2 cups chicken broth
1/4 cup flour
1/8 cup olive oil ( approximately)
1/2 teaspoon fresh ground white pepper
1/2 teaspoon ground ginger
1/4 teaspoon salt
Directions:
In a plastic freezer bag, or between 2 sheets of plastic wrap, pound each halved chicken breast until about 1/4 inch thickness.
(It helps to sprinkle the chicken or the plastic wrap with a little water so you don’t tear the meat).
Mix together the flour, pepper, ginger, and salt on a shallow dish.
Dredge the chicken breasts in the flour mix to coat.
Heat the olive oil in a sautee pan over medium heat.
Place 1 breast at a time in the pan and cook about 3 minutes per side, or until the meat feels firm.
Keep chicken in a covered dish to warm until all the chicken is finished cooking.
Add the broth to the pan slowly.
The pan will steam up so be careful.
Deglaze the pan by gently scraping up any browned bits and let the liquid simmer for about 5 minutes until reduced slightly.
Add your salsa and stir until you have a nice thick sauce.
It will come out to be a bit brownish in color.
Take the pre-cooked chicken breasts and place back into the pan and reduce heat to medium-low.
Turn chicken once after 2 minutes and cook an additional 2 minutes.
Remove chicken from pan and serve with 2-3 Tblsp of sauce over each breast.
Servings: 4
Time preparation: 5 min.
Time total: 45 min.