Sweet-Sour Chicken Breasts

• 6 large single chicken breasts
• 4 Tbsp. flour
• 2 Tbsp. garlic salt
• 3 Tbsp. olive oil
• 3/4 c. chicken broth
• 1 large can pineapple chunks
• 1/2 c. syrup (from pineapple chunks)
• 1 tsp. curry powder
• 1 tsp. ground ginger
• 2 Tbsp. cornstarch
• 1/2 c. soy sauce
• 4 Tbsp. catsup
• 1 1/2 Tbsp. vinegar
• 2 Tbsp. honey
• 1 (6 oz.) pkg. frozen Chinese pea pods
• 4 Tbsp. green onions, sliced

1. Toss chicken breasts with flour and garlic salt; brown in heated olive oil.
2. Add chicken broth; cover and cook slowly for 15 minutes.
3. Drain pineapple, saving syrup.
4. Combine syrup with curry, ginger and cornstarch.
5. Blend in soy sauce, catsup, vinegar and honey.
6. Pour over chicken and simmer, uncovered, 20 minutes longer, or until barely tender.
7. Add drained pineapple and pea pods.
8. Cook 5 minutes longer, or until done.
9. Arrange chicken with peas and sauce on serving platter.
10. Sprinkle with green onion slices.
11. Makes 6 servings.

chicken breasts, flour, garlic salt, olive oil, chicken broth, pineapple, syrup, curry powder, ground ginger, cornstarch, soy sauce, catsup, vinegar, honey, frozen chinese, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082647 (may not work)