Pineapple Braised Chicken

• 2 1/2 to 3 lb. fryer
• 1/3 c. flour
• 1/2 c. salad oil
• 1 clove garlic, crushed
• 1/4 c. sliced onion
• 1/3 c. chopped green pepper
• 1 (13 1/2 oz.) can pineapple chunks, drained
• 1 (11 oz.) can mandarin oranges, drained
• 1/2 tsp. dry mustard
• 1 Tbsp. soy sauce
• 1/3 c. chili sauce
• cooked white rice

1. Rinse chicken and dry on paper towel.
2. Combine flour with pinch of salt and pepper. Roll chicken in mixture.
3. Saute chicken in hot oil in skillet until golden brown.
4. Drain.
5. Place in 2-quart casserole. Saute garlic, onion and pepper until tender. Drain pineapple and oranges.
6. Reserve juices.
7. Add mustard, soy sauce, chili sauce and juices. Bring to a boil, reduce heat and simmer until thick (about 5 minutes).
8. Pour sauce over chicken. Bake, covered, at 350u0b0 for 30 minutes. Add pineapple chunks and oranges, basting with liquid in casserole. Bake, uncovered, 15 minutes longer or until
9. chicken is tender.
10. Serve over rice.

fryer, flour, salad oil, clove garlic, onion, green pepper, pineapple, mandarin oranges, dry mustard, soy sauce, chili sauce, white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386164 (may not work)