Name: Pineapple and Apricot Skillet Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Fresh apricots, pitted and diced - 2; Crushed pineapple, with juice - 1 (8 ounce) can; Olive oil - 1 tablespoon; Skinless, boneless chicken breast halves - 4; Lemon juice - 1 tablespoon; Butter - 1 tablespoon; Orange zest - 1 teaspoon; Dark rum - ½ cup; Brown sugar - ¼ cup; Onion Powder - 1 tablespoon; Ground ginger - ½ teaspoon; Ground white pepper - 1 pinch; Salt to taste - 1 pinch; Yellow bell pepper, chopped - 1; Red bell pepper, chopped - 1

Ingredients for - Pineapple and Apricot Skillet Chicken

1. Fresh apricots, pitted and diced 2

2. Crushed pineapple, with juice 1 (8 ounce) can

3. Olive oil 1 tablespoon

4. Skinless, boneless chicken breast halves 4

5. Lemon juice 1 tablespoon

6. Butter 1 tablespoon

7. Orange zest 1 teaspoon

8. Dark rum ½ cup

9. Brown sugar ¼ cup

10. Onion Powder 1 tablespoon

11. Ground ginger ½ teaspoon

12. Ground white pepper 1 pinch

13. Salt to taste 1 pinch

14. Yellow bell pepper, chopped 1

15. Red bell pepper, chopped 1

How to cook deliciously - Pineapple and Apricot Skillet Chicken

1 . Stage

Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.

2 . Stage

Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.

3 . Stage

Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.