Thursday, March 15, 2012

Black Russian Pineapple Chicken

4-6 skinless, boneless chicken breast
olive oil, for frying
1 can sliced pineapple, reserve juice
1/4 cup chopped onion
2-3 garlic cloves, chopped
1 tsp chicken base (chicken paste)  sold in soup isle
1/4 cup Kahlua or other brand
3 Tbs brown sugar, more or less to taste (plus extra to sprinkle on pineapple rings)
juice from sliced canned pineapple
8 ozs mushrooms, sliced
1-2 Tbs flour, if needed

Saute seasoned chicken 3/4 of the way done, remove from frying pan and reserve. (Chicken will be returned later to cook completely).  Remove pineapple rings from can (reserve juice).  Sprinkle with brown sugar and place in broiler to slightly brown for color.  Remove from broiler and cover to keep warm.  In frying pan with left over grease saute onion and garlic, add chicken base, stir.  Add Kahlua, brown sugar and juice, stir.  Add mushrooms, cook until soft.  Add flour to thicken juices, if needed.  Return chicken to pan, flipping to coat on both sides.  Simmer on med heat until chicken is completely cooked.  Serve over rice with pineapple rings.

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