Tropical Twist Chicken Piccata

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Tropical Twist Chicken Piccata
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“I created this recipe just for the Country Crock recipe contest. One of the best things about entering recipe contests is learning about and trying new products and the Country Crock Honey Spread inspired me. I picked a few of my favorite ingredients, the chicken and pineapple, which I already had on hand and it simply came together.”

Ingredients

  • 2 tablespoons Country Crock Spread
  • 2 tablespoons all purpose flour
  • ½ teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • 4 boneless, skinless chicken breast halves
  • 1 (8 oz) can pineapple chunks, drained, juice reserved
  • ¼ cup low-salt chicken broth
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Country Crock Honey Spread
  • 2 green onions, thinly sliced on the bias
  • 2 tablespoons chopped cilantro

Instructions

  1. Melt Country Crock Spread in a large skillet over medium-high heat. Meanwhile, combine flour, ginger, pepper, garlic powder and salt in a shallow plate. Dredge chicken in flour mixture, shaking off excess. Cook chicken in skillet 2 to 3 minutes per side or until just cooked through; transfer to warm serving plate. Add pineapple to skillet; cook, stirring 2 to 3 minutes or until pineapple takes on a golden brown color. Add pineapple juice and broth to skillet, stirring to loosen browned bits on bottom of skillet. Whisk in mustard and Country Crock Honey Spread; simmer 1 minute or until slightly reduced. Stir in green onions and 1tablespoon cilantro; spoon sauce over chicken. Sprinkle with remaining cilantro.
Yield: Serves 4
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