1 can pineapple chunks
2 Tbls butter
1 clove garlic, crushed
4 chicken breasts
1 tsp salt
1 small or 1/2 large onion, chopped
1 tsp marjoram
1/2 tsp black pepper
1 Tbls Worcestershire sauce
3 Tbls coarse brown mustard, such as Dijon or Grey Poupon
enough rice for 4 people
Drain juice from pineapple into a cup.
Melt butter in pan, add garlic, and brown chicken breasts in it.
Add salt and onion; sauté until onion is soft.
Drain fat from skillet.
Sprinkle on marjoram and black pepper.
To the cup of pineapple juice, add mustard and Worcestershire sauce; stir until smooth and pour over chicken.
Start cooking the rice.
Stir in pineapple chunks, turn heat to low, and simmer 1/2 hour while rice cooks.
Serve each chicken breast on a bed of rice, spooning pineapple and sauce over the top.
Pairs Well With
Another recipe from my mom, fairly quick and easy.
Submitted by: "David Ackermann"