2 skinless, boneless chicken breast halves
1 (16 ounce) can crushed pineapple with juice
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) can corn syrup
1/4 cup white wine
2 tablespoons vegetable oil
1 (16 ounce) can corn oil
3/4 cup vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dried minced onion
1 1/2 teaspoons minced celery
Place chicken in a nonstick skillet over medium heat. Cook 2 minutes, turning once, and pressing all the juices into the pan. Pour in crushed pineapple juice. Cook, stirring, for 5 minutes. Reduce heat to low, and add chicken broth; simmer for 5 minutes, stirring frequently. Bring to a boil, then reduce heat to low; stir in corn syrup. Heat, but not boil, until liquid is reduced and thickened, about 3 minutes. Stir in the cream of chicken soup and corn syrup; bring to a boil.
Melt oil in a large skillet over medium heat. Pour in the vinegar and Worcestershire sauce; cook, stirring frequently, for 5 minutes. Reduce heat to low, and pour into a medium bowl.
Stir chicken into the sauce mixture, then pour in vinegar/water mixture. Stir in corn oil and vinegar/water mixture.
Return chicken to the pan and cook over medium heat, stirring frequently, for 5 minutes on each side or until cooked through. Sprinkle with celery, and serve.
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