Chicken With Fruit Sauce Recipe


Main Ingredient


 Margarine/Butter2 Tablespoon
 Salt1⁄2 Teaspoon
 Paprika To Taste
 Broiler fryer chicken3 Pound, cut into pieces (Cut Up Into 8 Pieces)
 Cornstarch2 Tablespoon
 Instant chicken bouillon2 Teaspoon
 Ground ginger1⁄4 Teaspoon
 Dry white wine1⁄3 Cup (5.33 tbs)
 Canned pineapple chunks in juice13 1⁄2 Ounce (1 Can)
 Mushroom stems and pieces4 Ounce (1 Jar)

Nutrition Facts

Serving size: Complete recipe

Calories 3573 Calories from Fat 2065

% Daily Value*

Total Fat 229 g352.7%

Saturated Fat 63 g314.8%

Trans Fat 0 g

Cholesterol 1020.5 mg340.2%

Sodium 2552.8 mg106.4%

Total Carbohydrates 91 g30.5%

Dietary Fiber 5.4 g21.7%

Sugars 45.9 g

Protein 257 g513.1%

Vitamin A 70.1% Vitamin C 40.7%

Calcium 16.2% Iron 75.3%

*Based on a 2000 Calorie diet


1. Place margarine in baking dish, 12x71/2X2 inches. Microwave uncovered on high (100%) until melted, 15 to 30 seconds. Sprinkle margarine with salt and paprika.
2. Cut each chicken breast half into halves. Place chicken in dish, turning to coat with margarine. Arrange pieces skin sides up with thickest parts to outside edge in baking dish. Cover with waxed paper and microwave on high (100%) 10 minutes; rotate baking dish 1/2 turn. Microwave until thickest parts of chicken are done, 6 to 10 minutes longer.
3. Mix cornstarch, bouillon and ginger in 1 1/2-quart casserole. Stir in wine. Add pineapple (with juice) and mushrooms (with liquid). Cover tightly and microwave on high (100%), stirring every 2 minutes, until thickened, 6 to 7 minutes. Arrange chicken on platter. Spoon hot sauce over chicken.