Chicken With Fruit Sauce
|Broiler fryer chicken||3 Pound, cut into pieces (Cut Up Into 8 Pieces)|
|Instant chicken bouillon||2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Canned pineapple chunks in juice||13 1⁄2 Ounce (1 Can)|
|Mushroom stems and pieces||4 Ounce (1 Jar)|
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.