My mom gave me this recipe years ago and it has become my "company coming for dinner" go-to choice. It looks very fancy, is almost universally liked, is easy, and comes out good every time with no last minute fixing needed. (The pictures shown are a double batch in a larger pan) This is the chicken being browned to a beautiful golden brown.
Ready to be covered with foil and into the oven.
The finished product served over rice. Yummy!
Sweet and Sour Chicken
5-6 chicken breasts
1/3 c. oil (I use less - just enough olive oil to coat the bottom of the pan)
1/2 c. flour
Salt and Pepper to taste
Season Salt (My mom swears by Johnny's Season Salt)
Wash chicken breasts and pat dry, dip in flour and put into well-heated frying pan and oil. Sprinkle with salt and pepper and season salt. Cover with lid and cook until crispy brown.
Heat oven to 350
1 (16 ¼ oz.) can of pineapple slices
1 green peppers thinly sliced
Drain pineapple juice into a measuring cup. Add enough water to bring the liquid to 1 1/4 c.
1 c. sugar
2 TBSP corn starch
3/4 c. cider vinegar
1 TBSP Soy sauce
1 tsp. chicken bullion or chicken base
Pour the sauce ingredients into a saucepan and bring to a boil, stirring constantly. Boil until clear and slightly thickened. In a 9X13 pan, put a slice of pineapple and a green pepper slice between each chicken breast, layering as you fill the pan. Pour sauce over all. Sprinkle generously with sesame seeds. Cover with foil and bake for 1 hour at 350.