Fruited Chicken Recipe

3/4 cup sifted all purpose flour
1/4 tsp salt
1/4 tsp celery salt
1/4 tsp garlic salt
1/4 tsp ground nutmeg
2 broiler fryers, cut up
1/2 cup butter or margarine
20 ounces pineapple tidbits
3 tbsp all purpose flour
1 tbsp. sugar
1/3 cup soy sauce

In a plastic or paper bag, mix the flour, salt, celery salt, garlic salt and nutmeg. Shake chicken pieces, a few at a time, in flour mixture until coated. In large skillet, melt butter or margarine. Brown chicken on all sides. Place chicken in a 13 1/2″ x 8 3/4″ x 1 3/4” baking dish. Drain pineapple, reserving 1 cup syrup. Sprinkle pineapple over chicken. Stir the 3 tablespoons flour and the sugar into butter remaining in skillet. Add reserved pineapple syrup and soy sauce; cook and stir until mixture thickens and bubbles. Spoon evenly over chicken and pineapple. Cover and bake in 350° F oven for 1 hour. Recipe makes 6 to 8 servings of Fruited Chicken.

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