Set oven to 350°F. Place chicken in baking dish. Melt butter in large skillet on low heat. Mix corn starch and hot water in glass or small bowl until well blended; set aside. Add excess pineapple juice from can of pineapple chunks.
Sprinkle pineapple chunks over chicken.
Mix brown sugar, salt, vinegar, worcestershire sauce, and chili powder in skillet until well blended. Turn skillet to medium heat and let simmer for 2 minutes.Stir in ketchup and soy sauce. Stir in corn starch mixture and blend well, sauce will become very thick. Let simmer 2-3 more minutes. Pour sauce over chicken and pineapple chunks.
Bake chicken for 50-60 minutes, or until chicken is cooked completely through. Serve over rice.
Mix oil, spices and salt in a large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined cookie pan sprayed with cooking spray. Roast in a preheated 425°F oven 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
12 oz. mushrooms sliced, or 12 oz. can mushroom pieces, drained
6 boneless skinless chicken breasts
Flour to dredge
2 c. chicken broth
2 c. heavy whipping cream (I used evaporated milk)
6 Tbsp. lemon juice (fresh or bottled)
1/2 tsp. white or black pepper
Melt 3 Tbsp. butter in a large skillet over medium heat. Add mushrooms and saute until tender (or just cook the canned mushrooms a bit). Remove with a slotted spoon and set aside.
Sprinkle chicken with some salt & pepper, dredge in flour, shaking off excess. Melt remaining 3 Tbsp. butter in skillet. Add chicken and saute 5 to 6 minutes on each side or until golden brown. Transfer chicken to a plate and cover to keep it warm. Add chicken broth to skillet, scraping up browned bits. Bring to a boil, reduce heat and simmer until reduced to approximately 1 1/2 c. Stir in cream and lemon juice. Cook over medium heat until slightly thickened. Stir in mushrooms, white or black pepper, & add salt to taste if you like. Add chicken and simmer for another 15 minutes until sauce is medium thick consistency. Serve over rice or noodles (we prefer noodles.)
1 1/2 lbs. boneless skinless chicken breasts, cut in 1/4 inch slices
3/4 c. water
1/2 c. soy sauce
2/3 c. brown sugar
1/4 tsp. garlic powder
1/8 tsp. ground ginger
2 Tbsp. cornstarch
1 Tbsp. vegetable oil
Combine water, soy sauce, brown sugar, garlic and ginger. Whisk to mix well. Marinate chicken in 1/3 to 1/2 of the sauce for 2 to 3 hours (we've done it for less than that).
Drain marinade off chicken, reserving the marinade. Stir fry chicken in vegetable oil over medium high heat until chicken is cooked. Stir in remaining marinade and continue stir frying until chicken is done and glazed.
Stir cornstarch into remaining sauce and bring to boil over medium heat, stirring frequently, until mixture boils and thickens slightly. (I do this while chicken is cooking). Serve chicken over hot rice with the sauce.