Chicken With Pineapple

• 1 (4 lb.) roasting chicken
• 1/2 c. flour
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 (14 1/2 oz.) can sliced pineapple
• 2 Tbsp. butter
• 2 Tbsp. oil
• 1 large onion, sliced
• 1 (10 oz.) pkg. frozen peas
• chicken bouillon
• salt and pepper

1. Cut chicken into serving pieces and coat with mixture of flour, salt and pepper.
2. Drain pineapple, reserving juice.
3. Heat butter in heavy skillet and brown pineapple lightly on both sides. Remove from skillet; add oil and cook onion rings until golden. Remove onion and brown chicken in same fat.
4. Place chicken and onion in casserole dish.
5. Measure pineapple juice and add enough chicken bouillon to make 2 cups; pour over chicken.
6. Season with salt and pepper.
7. Bake about 30 minutes at 350u0b0; 20 minutes before serving, add defrosted peas and pineapple slices.
8. Makes 4 to 6 servings.

chicken, flour, salt, pepper, pineapple, butter, oil, onion, frozen peas, chicken bouillon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055650 (may not work)