Crack and Reel Chicken Recipe

Directions

Heat olive oil in a large heavy skillet over medium heat. Slowly cook and stir onion until translucent, about 5 minutes. Stir in garlic, sage, rosemary, black pepper, molasses, chicken broth, butter, flour, paprika, salt, dry onion soup mix, seasoning salt, crushed red pepper flakes. Cook, stirring occasionally, until all vegetables are tender, about 10 minutes. Stir in pineapple chunks. Reduce heat to low, and simmer, stirring occasionally, about 10 minutes.

Stir pineapple chunks into chicken broth mixture. Bring to a quick boil, then reduce heat to low. Simmer about 10 minutes, stirring occasionally, until chicken is tender.

While chicken is cooking, bring a large pot of lightly salted water to a boil. Add pasta, and cook for About 5 minutes, or until al dente; drain and reserve for another use.

Meanwhile, in a small bowl, mix chicken broth and remaining 1/2 tablespoon 4-seasoning salt with prepared horseradish. Return chicken to the pot and stir in pineapple chunks.

To chicken mixture: Spray a 9x13 inch baking dish with nonstick spray. Cover, and cook in a preheated oven for about 15 minutes, or until chicken is cooked through. Remove chicken from pot, and drizzle with sauce. Cover, and let rest a few minutes.

Heat olive oil in a large skillet over low heat. Place chicken near the heat, and cook about 5 minutes on each side. Reduce heat to medium, and reduce heat to medium-low. But do not reduce heat. Heat about 10 minutes, stirring occasionally, until chicken is cooked through. Cut chicken into pieces, and serve on freshly-cooked side of dish.