PINEAPPLE CHICKEN AND RICE #DINNER #CHICKEN
Pineapple Chicken and Rice Dinner Recipe. Delicate chicken cooked in a sweet pineapple nectar Dijon sauce and served over rice.
It is the ideal opportunity for supper! It is constantly incredible to have a chicken supper formula close by. Particularly a basic one with normal fixings. I commonly serve this chicken formula over rice and that is it! No different sides are required. In the event that I do include a side it is steamed broccoli or a vegetable variety.
In the formula, it educates you to combine the cornstarch and some pineapple squeeze and put in a safe spot. While it is put aside it will begin to thicken. Before you pour it in the skillet give it another blend to release it up.
Ingredients :
- 1 and half pounds boneless chicken breasts
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 can 20 oz. sliced pineapple save the juice for the sauce
- 1 tablespoon cornstarch
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 garlic cloves minced
- 4 servings of cooked rice.
Instructions :
- Season chicken with thyme, salt and pepper.
- Over medium heat brown the chicken in the vegetable oil.
- Drain pineapple slices and reserve the juice.
- Combine cornstarch and 2 oz. of the pineapple juice and set aside.
- In a separate bowl combine remaining juice with mustard, honey, and garlic.
- Add dijon mixture to the pan, reduce heat and cover.
- Allow to simmer for 15 minutes.
- Remove chicken from the pan.
- Stir the cornstarch mixture and add to the pan and bring to a boil.
- Stir for 2 minutes.
- Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce.
- Add pineapple slices to pan (on top of chicken and around the chicken) cover for 2-3 minutes to allow pineapple to heat through.
- Serve over rice.
For more detail : http://bit.ly/33DqKfI
