| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury1, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 25 |
g |
Butter; (1oz) |
| 1 |
tb |
Oil |
| 4 |
|
Skinless chicken breast fillets |
| 1 |
lg |
Onion; finely diced |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
230 gram can chopped tomatoes; (8.1oz) |
| 250 |
g |
Pineapple flesh cut into cubes; (8oz) |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
White wine vinegar |
| 2 |
tb |
Soft brown sugar |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Freshly chopped parsley |
INSTRUCTIONS
1. Melt the butter and oil in a large pan and fry the chicken breasts
for 5-6 minutes, turning occasionally.
2. Add the onion and garlic and cook for a further 2-3 minutes until
golden.
3. Add the tomatoes, pineapple, soy sauce, vinegar, sugar and
seasoning to taste.
4. Bring to the boil then reduce the heat, cover and simmer gently for
15-20 minutes.
5. Transfer to a warmed serving plate and sprinkle with freshly
chopped parsley.
Converted by MC_Buster.
NOTES : A delicious supper dish using the classic combination of
sweet and sour.
Converted by MM_Buster v2.0l.
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