Tropical Chicken Delight Recipe

About this recipe

A high-protein dinner featuring tender chicken simmered in a tangy pineapple and white wine sauce, finished with creamy sour cream and fresh scallions.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 100 G Jumbo Garlic 100g
• 75Cl When In Rome White Wine Pecorino Eco Bottle
• - Longley Farm Freshly Soured Cream
• 250G Shallot Onion - 250g
• - Ktc Vegetable Oil
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add 4 chicken breasts and brown them well on both sides, about 4-5 minutes per side.
2. 2. Add 2 minced garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon to the skillet. Stir for 1 minute until fragrant.
3. 3. Drain the juice from an 8-ounce can of pineapple into the skillet. Add 3/4 cup white wine, cover, and simmer over low heat for 30 minutes, turning the chicken halfway through.
4. 4. Remove the chicken breasts from the skillet and place them on serving plates. Keep warm.
5. 5. Stir 1 cup of sour cream into the pan juices. Add the drained pineapple chunks and 1/2 cup of chopped scallions. Heat through gently, stirring constantly, for 2-3 minutes. Do not let the sauce boil.
6. 6. Spoon the creamy pineapple sauce over the chicken and serve immediately.