Eater's Choice, the book that contains this recipe, can be purchased at Amazon or Barnes and Noble as well as many other book sellers.
2 tablespoons margarine
2 tablespoons olive oil
1 cup unbleached white flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon freshly ground pepper
1 can (20 oz) pineapple chunks in heavy syrup
1/2 cup sliced green pepper
2 green onions, sliced
1 tablespoon brown sugar
1/4 cup dry sherry
8 skinned chicken breast halves or thighs
Preheat oven to 425 degrees Fahrenheit
In a large shallow baking pan, melt margarine with oil in the oven. Remove pan.
Combine flour, salt, paprika, and pepper in a plastic bag.
Piece by piece, coat chicken by shaking it in the bag with the seasoned flour.
Arrange floured chicken in baking pan in one layer. Bake at 425 oF for 20 minutes. Turn chicken.
Combine pineapple, green pepper, green onions, brown sugar, and sherry and pour over chicken.
Lower heat to 375 oF and bake until chick is golden brown and sauce is thick. (About 45 minutes.)
Serves 8
Per serving, 275 total calories, 17 Saturated fat calories.
Marvin notes that he's never gotten the sauce to be "thick" and the chicken doesn't exactly get golden brown. He cooks the chicken until it's cooked all the way through.