Summary

Ingredients

• 4 chicken breasts
• 3 tablespoon oil
• 3 tablespoon flour
• salt
• pepper
• 1 can pineapple, cut into pieces
• 2 teaspoons cornstarch
• liter ⅛ vinegar
• 100 g suar
• 1 teaspoon soy sauce
• 1 pinch ginger, ground
• 2 teaspoons chicken broth, clear, (instant)
• 1 large red pepper (s)
• Lemon balm or
• parsley

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Instructions

1. Wash the chicken breast, pat dry, turn in flour. Heat the oil in a pan, fry the chicken on all sides, then season with salt, pepper and place in an ovenproof dish.
2. Drain the pineapple and collect the juice. Possibly fill up to 1/4 l with water and pour into a saucepan. Remove 2 tablespoon and stir in the cornstarch. Add vinegar, sugar, soy sauce, ginger and chicken soup to the pineapple juice, bring everything to a boil and thicken with the mixed cornstarch; Cook gently for about 2 minutes, season with salt and pepper. Pour everything over the chicken breasts and cook in a preheated oven (200 degrees) for about 30 minutes.
3. In the meantime, clean and wash the peppers and cut into strips approx. 1/2 cm wide. Add the pineapple pieces and paprika strips to the chicken pieces and let everything simmer for another 30 minutes. Garnish with lemon balm or parsley. With rice.