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Add a photoServings: 4
Ingredients
- 1 tsp Veg. oil
- 4 whl boned and skinned chicken breast halves
- 1 pch Dry tarragon
- 2 can Pineapple chunks in juice, liquid removed, reserve jui
- 1/4 c. Honey
- 1/4 c. Dijon mustard
- 1 tsp Cornstarch
Directions
- 1. Drain pineapple chunks, reserving juice. Mix together 2 Tbsp. pineapple juice with cornstarch and set aside. Combine remaining pineapple juice, honey, and mustard.
- 2. Heat oil in pan, and brown chicken on both sides; sprinkle with tarragon.
- 3. Add in juice mix to pan and simmer for 15 min till chicken is cooked through.
- 4. Add in pineapple chunks and cornstarch mix and heat till sauce has thickened. Remove from heat and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 273 | |
| Calories from Fat 17 | 6% |
| Total Fat 2.01g | 3% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 180mg | 8% |
| Potassium 281mg | 8% |
| Total Carbs 67.02g | 18% |
| Dietary Fiber 2.5g | 8% |
| Sugars 57.78g | 39% |
| Protein 1.59g | 3% |
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