4 Boneless, Skinless Chicken Breast Halves
¼ Cup All-purpose Flour
½ Teaspoon Ground Cinnamon
½ Teaspoon Salt
3 Tablespoons Canola Oil
½ Cup Apple Cider
1 Tablespoon Cornstarch
½ Cup Pineapple Preserves
¼ Cup Toasted Pecans, Coarsely Chopped
Spiced Apple Rings
Pecan Halves
Preparation:
In Shallow Dish, Place Flour. Sprinkle Chicken With Cinnamon And Salt. Dredge Chicken In Flour, One Piece At A Time.
In Large Frypan, Place Canola Oil Over Medium Heat. Add Chicken And Cook, Turning Frequently, About 20 Minutes Or Until Light Brown And Fork Can Be Inserted With Ease. Remove Chicken To Serving Platter And Keep Warm.
Pour Off Liquid From Frypan And Add Apple Cider. Slowly Whisk In Cornstarch, Mixing Well. Stir In Pineapple Preserves. Add Pecans And Simmer Until Thickened, About 3 Minutes. Pour Sauce Over Chicken And Garnish With Apple Rings And Pecan Halves.
Makes 4 Servings.
You can serve with your family and friends.
