2 tablespoons olive oil
2 tablespoons water
2 tablespoons chicken bouillon granules
3 skinless, boneless chicken breasts
1 (4 ounce) can pineapple juice
4 (4 ounce) cans chicken broth
1 cup sliced fresh pineapple
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup bacon grease
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Place the olive oil, water and bouillon in a large skillet over medium heat. Boil chicken breasts for 1 to 2 minutes, and remove from oil. Add all remaining ingredients and cook over medium heat for 2 to 3 minutes, stirring constantly.
When chicken is cooked, drain off excess fat. Transfer chicken breasts to a large plate or bowl to be fried. Fry in browned butter until crisp. Serve on whole.
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